Thanks Trillian and Katters, wow Trillian you know your meat girl . I cooked a really nice roast last night, it's amazing how tender and juicy the meat was. We have shanks, heaps of chops and the farmer we bought from did say the forequarter chops are better when slowly cooked. We have a massive bag of off-cuts with heaps of meat so that may be good for stews. We have two racks of ribs so I need a nice marinade recipe for them if anyone has one please.

Regards,
Dianne