Re: Whole Pork Loins $1/lb
- From: "Stormmee" <rgrass@xxxxxxxxxxxxxxxx>
- Date: Fri, 17 Jul 2009 07:57:41 -0500
I would love her sauce recipe, i like mint on duck as well as lamb, Lee
<rossr35253@xxxxxxxxxxxx> wrote in message
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On Fri, 5 Jun 2009 19:33:44 +0100, "Ophelia" <ophelia@xxxxxxxxxxxxxx>
wrote:
Sqwertz wrote:
Matthew Malthouse wrote:
My guess - and it is only a guess - is that 7 hour slow roast lamb
might be the most appealing, or least obnoxious, to someone who
didn't really like the meat.
That's my experiment for the weekend. I'm going to cook it until the
"almost pullable" and see if that makes it more lamby or less. It
will basting in string fat that whole time, so I'm thinking it'll be
lambier.
It's a US lamb, so it will naturally be a little milder than I'm used
to. It will be well rubbed in garlic, thyme, sage, and coarse ground
pepper first.
Loads of mint!!! Wonderful:)
Oh, No "O", say it isn't so.
That's a bone of contention here, for sure.
Gerry and I both love lamb, especially grass fed, even more especially
the ones we had when we raised them ourselves.
But, when it comes to mint, there's a parting of the ways. She makes a
mint sauce for hers, like her mother (from Wales) used to make, but I
want no part of it. Keep that wretched stuff away from MY lamb!
The only mint I can stand are the Scotch mint candies.
Ross.
.
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