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| Thread ID: 95612 | 2008-12-12 02:18:00 | Lamb, Lamb, Lamb, & More Lamb! | SurferJoe46 (51) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 728081 | 2008-12-14 01:59:00 | The leg in this case was left-over and the original roast was superb, and not in the slightest bit chewy or tough . I like the stronger flavors of grazed lamb and was raised on it, all to my dad's chagrin . He couldn't even stand the smell of it cooking and made himself scarce for a few days (he was in the navy and could stay on base if he wanted) until the cooking smell went away . I try to get a leg big enough to have a lot of left-overs . . . lamb sandwiches, lamb in rice with lamb gravy and of course, lamb hamburgers on the BBQ . |
SurferJoe46 (51) | ||
| 728082 | 2008-12-14 02:28:00 | Wait. Doesn't that make the meat dry, as its juices will drip into the tray? No, you have it in a covered roasting pan and it almost steams the whole thing. Excellent gravy this way too. |
roddy_boy (4115) | ||
| 728083 | 2008-12-15 09:41:00 | Curry was once used to disguise the flavour of meat that was walking even though dead so I think. The spicy heat (Cayenne and chillies) also helps to stop food poisoning. |
mikebartnz (21) | ||
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