We’ve done pork, too, but not lamb. The family isn’t big on sausage or pork roasts so I end up giving a lot of that away. That really doesn’t make it very cost-effective though, does it? LOL
I always sneak the beef tongue into someone else’s pile... Never tried it and don’t think I could ever work up the courage.
"But Grandma said that when you were young..."
"Hush! We are not poor enough for me to cook beef tongue!"
>>> “I always sneak the beef tongue into someone else’s pile... Never tried it and don’t think I could ever work up the courage.”
A delicacy in some cultures, not so much in ours. I was tricked into eating it by friends from Venezuela. Tastes good like beef should but not a grained meat texture at all. There was some kind of extra stripping (veins or gristle?) that took place in the kitchen that I didn’t know about, as they distracted me from seeing, LOL.
I would guess it’s not worth the hassle if you don’t already have a liking for it.