Topic profile page for LAMB.
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Topic "Lamb" was discussed 0 times on 0 sites in last 3 months
Started 16 hours, 14 minutes ago (2009-12-23 23:06:00)
by WillH
Trying to get my head around the lovely recipe by Jamie at /recipes/lamb-recipes/amazing-lamb-rack, specifically how he is suggesting to stuff the lamb. The instructions (after frenching it) are: Cut between the bones and through the eye of the lamb, leaving 1 cm of meat still attached at the bottom. then after making the stuffing: Put this mixture between the lamb eye meat and the bones then ...
Started 1 day, 16 hours ago (2009-12-22 22:54:00)
by Alison L(154)
Hi, can anyone tell me if I need to wrap my leg of lamb up in foil before I put in oven. My MIL asked me to roast it for her on chrimbo day whilst she cooks the goose and gammon! The lamb is a medium size which was purchased from a local butcher, so don't know what weight but I'm thinking of sticking rosemary and garlic in it and roasting at 200 degrees for 1 and a half hour. What do you think...
Started 1 day, 18 hours ago (2009-12-22 21:00:00)
by amateurr
"Shall I play for you, pa rum pum pum pum, On my drum? Mary nodded, pa rum pum pum pum The ox and lamb kept time, pa rum pum pum pum" http://www.carols.org.uk/little_drummer_boy.htm Could you tell me what means this line "the ox and lamb kept time"? Thanks!
Started 1 day, 22 hours ago (2009-12-22 16:59:00)
by Flure
Well, I opted for the Kleftico, and since I saw mention on here, I've made Roquefort Shortbread. The table is set, the glasses are gleaming. The Champagne is on the patio chilling. The lamb has 2 hours to go. It's looking and smelling great. I've got a selection of toppings to add to the shortbreads....cucumber, grapes, smoked salmon, pickled onions - all cut into very small pieces. ...
Started 6 days, 5 hours ago (2009-12-18 10:17:00)
by nudee54
Lists for sale... 1. Tods messenger bag 8900.- ==> 8000.-==> 6500.- 85% with included card, dust bag 2. Prada bow mini handbag 23500.- ==> 19900.-==> 16900 Lamb skin (very soft ka) like new na ka with included card, dust bag and box Please PM or call me 086 332 2233 or 081 995 2233 Thanks SBN Don't be refund and return with any case without it's not authentic naka...
Started 1 week, 1 day ago (2009-12-16 08:53:00)
by ally173
purina pro plan lamb and rice adult hope you can help with this question my dog was recently in the hospital for IBD; and they put her on purina pro plan adult lamb and rice original kibble formula; and they gave me a small bag. however when i went to the pet store they told me purina has changed the formula over a year ago to the shredded lamb and rice. i guess the ...
Started 3 days, 21 hours ago (2009-12-20 18:10:00)
by Natassa
Oh hai thar! What the title says.. I'd love to buy an Elwynn Lamb. I'm willing to pay 500-700g maximum or.. less! I hope there's a good alliance out there willing to help me
Started 6 days, 11 hours ago (2009-12-18 03:31:00)
by Dick Krueger
Tonight's dinner was the end of our Churro Lamb Shoulder, done in a stew with baby green peas and served on rice. It was enjoyable with a 1998 Ridge Syrah Lytton Estate (90% Syrah / 10% Viognier) - Initially a bit harsh, with a dry tannic finish; but opening with the stew to berry fruit, with adequate acidity; and a long, berry fruit, slightly dry finish. Then for dessert we had Brie de Meaux, ...
Started 5 days, 23 hours ago (2009-12-18 16:14:00)
by Todd F r e n c h
Major Philip Franks. He grilled some lamb shanks from 'The Meat Palace' in Huntington Beach at my place last night, no marinade, just a little dry rub, and they were PERFECT! Way to go, Maj. Franks!!!
Started 5 days, 21 hours ago (2009-12-18 17:28:00)
by mandm
2009 was without a doubt the year that Soul Claps edits and bootlegs got the worlds attention. It all started with a burning passion for classic pop music followed by a newfound obsession with Ableton LIVE. Soul Claps prior production techniques found them held hostage by Logic in an unbelievably slow moving world of Core Audio Errors and system crashes. I mean really, WTF? Who would have ...
