I agree with you Finy, the old one was the way to go - simple and efficient. A processor turns it to mush very quickly, you have to keep a good eye on it unlesss you want meat paste. I had the Kenwood too and agree that it was a chore to keep clean.
I have one of the wonderful mincers and it used to be my mum's. I have not used it in a while purely as I haven't had anything which required mincing! I will never part with it unless it is to give it to my chef son! What a brilliant piece of equipment and definitely made to last a lifetime!
Had a Spong Mincer but now don't know where it is. Far superior mince to the electrical ones and doesn't heat the meat whilst you are mincing.
Quick to clean and easy. Little bit of oil on the parts and you are done. Great for cold roast lamb or beef to make shepherds pie, put an onion through the mincer at the same time as the meat, plenty of black pepper and all the left over gravy you have….lovely. Top it with mashed potato and stik it in the oven for 30 minutesif you can be bothered. I heat it in a pan and top toast with it…..just lovely and such a lazy meal.