I'll have a shawarma, to go, please.
camFreedom, liberty, equity and an Australian Republic
Last year we also made our own jell'es and chutneys. I can recommend a Rowan jelly with lamb and other slightly gamey meats.
I might try it on part of a joint next time I do a joint of lamb. Leg is a bit expensive to fuck up though.Herring - Official HuSi diarist of the 2016 European Korfball Championship (October 22nd, Dordrecht, Netherlands)
--------It's political correctness gone mad!
Things to do: Wander into a butchers, ask "Do you keep dripping?" if they say yes, say "Awkward, isn't it". That's right up there with phoning up Waterstones, and when they say "Can I help you" answer "No thanks, I'm just browsing".
I tend to use oil rather than dripping for roast veg because of SD being all veggie.Herring - Official HuSi diarist of the 2016 European Korfball Championship (October 22nd, Dordrecht, Netherlands)
Mind you, bet she'll outlive all the carnivores.
BTW, glad to see Multipost is working again.Herring - Official HuSi diarist of the 2016 European Korfball Championship (October 22nd, Dordrecht, Netherlands)
I don't even get that multiposting, I was actually using the computer, not the phone. Mind you, Safari is cack.
Butterflied leg of lamb rubbed with olive oil that's had ground up rosemary and roast garlic steeped in it for a day or so for flavor. Sprinkle a little salt and pepper on it. Cook on the charcoal grill. Yummers.
(We can strip mine the rest later.)
I first had it in Latvia, in the mid '90s, and even found it in Scadanavia. Had it a few times in China at the many muslim restaurants, where they only served it as lamb or beef.
Done right, it's magnificent.