Discussion in 'Cookery' started by vvaannmmaann, May 26, 2013.
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On or off the bone?
Definitely ON, but peel 2 cloves of Garlic - make an incision next to the bone then push the cloves in. Smear in salted butter and Green Ginger Rosemary then roast at 220ºC for 20-24 minutes per kilo - turning once.
Maybe next time!
You were both out voted.Rolled and stuffed with garlic, anchovies and rosemary is the new way to go!
I remain to be convinced.
On the bone, seasoned with salt garlic and rosemary, then when most of the meat has been eaten, become a pig and remove the remnants with youre teeth. Lovely but i daren't let "er indoors" see me do it. Apparently it's common!
Anchovy garlic and rosemary is a sound choice. On or off the bone.
This is very good:
On bone in slow cooker for 8 hrs, garlic and thicken up with bit of lamp gravy towards the end (I'm a singly in the block)
I was pleasantly surprised.Very tasty it was.
Thanks for the tips!
Are we talking eating or rubbing up against? I prefer mine as a pair and with the wool still on!
You ******* Godless little heathen. Proper lamb? 8 hrs?
Off the bone. Butterflied and rubbed with olive oil, salt, sage, garlic and rosemary. Stick it on the barbecue at a fairly high heat for a few minutes to seal it then move to the side to a low heat and let it grill slowly with a sheet of bacofoil over it to trap the moisture and prevent it drying out. Turn after about 15-20 minutes and do the other side the same way.
Keep the bone for making gravy.
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