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To be honest, SS, I prefer my lamb not to be over 'lamby' in a curry - subtle is good in my book.Funnily enough, I was in Tesco on Saturday and they had half-price leg of lamb for a tenner (don't know what it was /kg). Interesting to hear that you cook (or par-cook) a half leg before 'chunking' it.........I've always 'chunked' it first. Is it easier that way?
In fact it's that intense lamb flavour that I get in the restaurants (in the sauce) but I'm convinced they use bought in stock. I've never found any stock cubes that have that intensity of flavour though.
It is supposed to be very healthy, so much so that a number of selected Prets in the City of London are selling it by the (very small) cup!