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User Name Thread Name Subject Posted
GUEST,Pierre Le Chapeau Knockholt - This Is Summer! - June 2009 (411* d) RE: Knockholt - This Is Summer! - June 2009 15 Jun 09

Now should I let this leg of Lamb defrost completely and then cut it into chunks or slices so we can fry the Lamb or shall I let it defrost completely and cook it has a whole joint on the bone so we can carve it from that.
shall I hit it with a Claw hammer to tenderise it prior to cooking.

In the rescipe it states quite clearly sliced fried Lamb,
also one gets quite a lot of Fat and juices from the Roasting Lamb.
do I keep this (Dripping) or dispose of it during cooking.

I do not want folk saying Ohh You should have kept That. This Morrocan cooking is all new to me. also I have lots of Rosemary at home and that goes very well with Roast Lamb but will it add to Harissa.
Re Jan Bardens Van Gough workshop Friday Morn.

The first person who gets Jan to Say "I,ve got one ere will geta pint from me at the Tally Ho on Saturday.

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