| jshugg@westpac.com.au |
Some friends from Brazil are due for dinner tonight (Friday), but they
are flying on standby tickets - not a good idea at Christmas - and I
have not heard from them yet, so can't be sure if they will turn up.
I was going to roast a fresh boned leg of Welsh lamb, but am wondering
if I could do a slow cooked version in a casserole that I could use at
a later date if my friends are a no-show. I will look through the
archives now but if anyone gas a suggestion, please post it. Especially
interested to know if I should dice the lamb or leave it whole, and
also info re cooking times.
Thanx a million, James
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| MoM |
<jshugg@westpac.com.au> wrote in message
news:1135341714.610083.65930@o13g2000cwo.googlegroups.com...
> Some friends from Brazil are due for dinner tonight
> (Friday), but they
> are flying on standby tickets - not a good idea at
> Christmas - and I
> have not heard from them yet, so can't be sure if they
> will turn up.
>
> I was going to roast a fresh boned leg of Welsh lamb, but
> am wondering
> if I could do a slow cooked version in a casserole that I
> could use at
> a later date if my friends are a no-show. I will look
> through the
> archives now but if anyone gas a suggestion, please post
> it. Especially
> interested to know if I should dice the lamb or leave it
> whole, and
> also info re cooking times.
>
> Thanx a million, James
>
http://www.vino.com/explore/article...146&CID=2&Cat=2
http://www.recipezaar.com/142446
http://www.thedailycamera.com/food/...s/06frecq2.html
http://tinyurl.com/7l3n7
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| serene |
On 23 Dec 2005 04:41:54 -0800, jshugg@westpac.com.au wrote:
>
>I was going to roast a fresh boned leg of Welsh lamb, but am wondering
>if I could do a slow cooked version in a casserole that I could use at
>a later date if my friends are a no-show. I will look through the
>archives now but if anyone gas a suggestion, please post it.
My suggestion is that you make what you were planning on making, and
save the leftovers (for me, if possible).
serene
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| Reg |
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jshugg@westpac.com.au wrote:
> Some friends from Brazil are due for dinner tonight (Friday), but they
> are flying on standby tickets - not a good idea at Christmas - and I
> have not heard from them yet, so can't be sure if they will turn up.
>
> I was going to roast a fresh boned leg of Welsh lamb, but am wondering
> if I could do a slow cooked version in a casserole that I could use at
> a later date if my friends are a no-show. I will look through the
> archives now but if anyone gas a suggestion, please post it. Especially
> interested to know if I should dice the lamb or leave it whole, and
> also info re cooking times.
I've made lamb stew many times with leg meat. About a 1 inch
dice. It works quite well. There are a million lamb stew
recipes around, though I never cook it from a recipe. Check
around.
My method: Brown the meat, remove. Brown some onions,
peppers, garlic, add some flour. Add the meat back in.
Add some stock and a bottle of beer and simmer for an
hour or so until the meat is tender.
--
Reg email: RegForte (at) (that free MS email service) (dot) com
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