Organic Meat - the conversion

POSTED BY admin on May 27 under Organic News, Welsh Farm Organics News

Some of you will already have read about my family friend who was adamant that all organic food (organic meat included) was simply some sort of conspiracy to rip off the consumer and make more money for farmers.

I promised to cook him some organic lamb alongside his butcher’s non-organic lamb and we would have a ‘taste the difference’ trial.

Organic Lamb versus Conventional Lamb

So - the scene was set. Annette (my OH) was in charge of the cooking to prevent any foul play. Each piece of lamb got the time that was recommended by the supplier for cooking and was cooked without seasoning or additional basting.

The first test was a sight test. how did the meat look?

At this stage we both did not know which was which so we had to label them A and B.

We both agreed that A had shrunk considerably in the oven and that the bottom of the pan was quite dark with burned fat.

B on the other hand was much the same size as it had gone into the oven, the fat was crispy and the fat in the bottom of the cooking pan was clear and unburned.

Next up was the smell.

A smelled a little ‘plasticky’ to the extent that both of us were looking to see if there was a piece of wrapping that had been left in place. B smelled like cooked lamb.

Next was a piece from the end of the roast - the piece we would expect to be most well done.

A was tough and dry.

B was moist, but slightly chewy.

Final test was a slice from the middle of the joint.

A was flaccid, and didn’t taste of very much at all. The meat was quite well cooked as well.

B was moist, juicy, slightly pink (just over medium - so sightly overcooked) and was absolutely melt-in-the mouth delicious (HIS words!).

Naturally, we were both convinced that our chosen meat would be the best. The fact that I have written here is testament to the fact that it was indeed the organic meat that came out on top!

So - if you want the best flavour - buy organic.

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