BACK in the 1960s, the scary All Black lock Colin Meads would run around his farm in King Country with a lamb under each arm.
This week, the recently-retired Northampton lock Christian Day was spotted on Masterchef, serving up a delicately cooked saddle of lamb in its own jus.
Has rugby gone soft? Not exactly. Christian’s lamb was raw and tough – a bit like Meads – and out he went.

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