Comments on: Recipe | Roast bone marrow

By: jamesramsden

jamesramsden — Tue, 08 Nov 2011 11:19:20 +0000

In reply to Fooddesigner. Yes you'll need to call in advance and get them to save you some bones. Try Godfrey's in Highbury, or Marky Market. J

By: Naomi

Naomi — Sun, 06 Nov 2011 02:50:49 +0000

In reply to jamesramsden. Ah it's probably just that he wants to have pretty white flesh knowing him. Neither of us are squeemish in the least. We're both (former or now part-time) chefs.

By: Mark Willis

Mark Willis — Sun, 30 Oct 2011 15:33:56 +0000

Hi James; I was an entrant in the “A taste for Tomatoes” competition on Lovethegarden, which you recently judged. I am a Foodie myself, and derive great pleasure from growing my own veg – and cooking it. I invite you to visit my blog!

By: Fooddesigner

Fooddesigner — Sun, 30 Oct 2011 14:15:51 +0000

You’ve inspired me to hunt down some decent bone marrow for a Sunday dinner treat. Any suggestions to best butchers in London? I have been fortunate with Mount St Butchers who always save stock bones and other ad hoc pieces for me from time to time, sometimes with a little marrow. However, haven’t come across a butcher in central London that sells them in the shop window!

By: jamesramsden

jamesramsden — Sun, 30 Oct 2011 07:44:18 +0000

In reply to Naomi.

Or if you’re doing something else with the marrow – like serving it with a steak – and you want perfect white flesh, then soaking is a good idea.

By: jamesramsden

jamesramsden — Sun, 30 Oct 2011 07:43:42 +0000

In reply to Naomi.

Hi Naomi,

Soaking the bones just removes the blood, so if you’re a bit squeamish it’s recommended, but by no means a necessity.

By: Naomi

Naomi — Sun, 30 Oct 2011 00:18:01 +0000

Just out of curiousity – why don’t you soak the bones before roasting them?

My boyfriend treats me to marrow, parlsey salad and toast ( I’m always too guilty to make it for myself: the fat issue) but he always soaks them for a day before hand to draw the impurities in the bone.

I also that a nice bit of flaky sea salt is crucial after you spread the marrow onto the bread… yum.

By: Kavey

Kavey — Fri, 28 Oct 2011 14:12:24 +0000

When we were kids, mum used to make lamb curry, asking the butcher to chop the lamb so that the bone (and marrow inside) were still in the meat. My sister and I used to adore sucking the marrow out of those bones, infused with the curry flavours but still with a distinct marrow taste too. Woe betide mum if she gave one of us more marrow bone pieces of lamb than the other! And sometimes, our poor Pops, who loved them too, didn’t get a look in!

So, knowing how we loved the marrow, she’d occasionally ask the butcher for some larger marrow bone pieces, for her girls. At that time, the only people who ever requested marrow bones did so for their dogs. So the butcher jumped to the conclusion that my mum was struggling for money, feeding her poor daughters this marrow bone meant for dogs… bless him!

Anyway, I still love bone marrow, whether it’s simply grilled and served, salted, on toast or whether it’s cooked in a rich curry. I got some huge marrow bones from Paganum last year and did them in a curry sauce, very yum indeed! Here’s the pic of them curried: http://www.kaveyeats.com/2009/11/curried-beef-marrow-bone-trip-down.html