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This topic contains 46 replies, has 14 voices, and was last updated by  Anonymous 5 months, 1 week ago.

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  • #388291

    Breadhead
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    It’s the smell of it more than anything else, it just smells so greasy to me.  My Grandmother bless her soul was always boiling mutton when I was a very young lad, it seems to have damaged me for life   :unsure:

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    #388294

    Blue velvet
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    I love lamb !  :rose:

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    #388297

    Breadhead
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    Beef, pork, venison all day long,  lamb  :negative:

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    #388333

    Anonymous
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    Each to his own and yes, childhood memories of a badly cooked or repetitive meal can have long-standing effects in later life BH. My nephew can’t stand lamb stew because he said they lived on it being a family of 7 and it was a cheap meal, no longer is that the case though, even those ‘cheaper’ cuts if lamb are no longer cheap, in fact, apart from offal which again is a bit of a ‘marmite’ thing and you either love it or hate it, I don’t think there is such a thing as a cheap meal anymore as far as meat is concerned.

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    #388335

    Jazzy
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    I have really got a hankering for a roast lamb dinner now after reading

    this thread…. :yes:

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    #388336

    whocares
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    We bought a leg of lamb some three months ago because it seemed to be a good price since when it has been in the freezer. I guess we should have a lamb roast soon.

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    #388343

    Bald Eagle
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    I have really got a hankering for a roast lamb dinner now after reading this thread…. :yes:

    Will let you know when we are having it Jazzy! :-)

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    #389062

    Andrea Turner
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    What I like is slow roast weeping lamb – more a winter meal . In the summer I part roast the lamb then wrap in foil and finish on the bbq.

    The beauty is that the lamb that is left can be frozen and used to make a tajin or curry – a meal in a hurry as the meat is already cooked.

    Never paid 17 euros for a leg and as I buy several at once when I see it cheap there is always one or two in the freezer.

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    #389065

    Anonymous
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    Netto’s often have legs on offer – the frozen ones that is – I’ve bought a couple from there when I’ve seen them and stuck them in the freezer. If we have leg rather than shoulder, which has a better flavour I think, then I always cut slits and fill them with garlic and rosemary and put some water in the bottom of the pan, cook it on no 6 for 20 mins to half an hour (depending on size) then cover with foil and turn it down to slow cook. Keeps it nice and moist.

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    #389097

    Andrea Turner
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    Been put off garlic with lamb – when we first came to France we lived near Paris and Paul’s theb Boss was married to a French woman and she used to cook lamb a lot and all you could ever taste was the garlic !! Friends did the same – more garlic than lamb lol

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    #389105

    Sue
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    My mum used to cook a fantastic slow cooked lamb with honey that was to die for.  Unfortunately I never got the recipe from her and now it is too late.  I have tried a couple of on-line recipes, but they are just not so good.

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    #389145

    Anonymous
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    Don’t taste the garlic much when I do it AT, I only put small slivers in, mostly it’s rosemary.  :-)

    That’s a pity Sue, sounds lovely  :yes:

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    #389148

    Anonymous
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    Just put the leg of lamb in a roasting bag and cook low and slow. Can’t beat it, chunks of moist lamb, just pulled off the bone….not sliced. Serve with home made onion sauce and mint jelly (the sweet one, not the vinergary mint sauce).

    Note also, please do not add lamb juices to your roast potatoes or gravy, as far too lamby and greasy)

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    #389164

    Blue velvet
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    I love slow cooked lamb, but what time are you having dinner buddy, it’s nearly  7 pm!!     :whistle:

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    #389172

    Breadhead
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      Note also, please do not add lamb juices to your roast potatoes or gravy, as far too lamby and greasy)

    See what I mean, now beef juice is a whole new ball game!

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    #389175

    tigre
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    #389184

    Anonymous
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    Not lamb tonight I’m afraid BV  :-(

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