=================
Warning to non-Australian readers:
This post contains culinary matters, not for the faint of stomach.
Return now to My-Tube or Ferk-Face Book, or whichever bit of yourself you were looking up before accidentally hitting on this URL.
You have been warned.
==================

So ... g'day.
One thing I can't not do is to compare lamb chops wherever I go -- it used to be Szechuan beef (but that's another story).
(Memo to self: etc. ...)
Nothing (as my persevering readers will know) compares to a certain butcher south of Lower Minjup -- whose details I cannot give for fear of a run on his stocks -- currently Barbara and Joyce in his back paddock.
In fact, if there were a Top Gear for lamb chops, I'd be Clarkson (minus the fat arse), Hamster (minus the polished teeth), Captain Slow (minus the hair) and The Stig (minus just about everything) all rolled into one, tied with a bit of kitchen string and grilled lightly for about 16 minutes.
My city adventure took me to a Shopping Mall to buy speakers for my computer.
In there was a butcher.
Goor-mette, no less.
So I had to try these city Gordon Blue lamb chops.
Not bad, as it turned out: but nothing like those which lie south of Lower Minjup.
As I was taking my leave of this jovial fellow -- who, as it happens, spotted my country flair from the fact of my wearing a genuine Rex Hunt fishing jacket, and told me he once had a girlfriend in Minjup -- I noticed that he was purveying a competely unique delicacy.

Yes, the Cheese And Vegemite Sausage (La saucisse au fromage et extrait de slip des dingos morts).

Natch, I took an interest and he told me it was his own invention.
(And if you think I've been watching too much Kath and Kim, think again.)
So delighted was he in my interest that he chucked a couple in with the lamb chops.
Free, gratis and for nothing.
I've cooked them but haven't eaten them yet.
They look like this:


Bon aperture.

Sledge