Forums.NitroExpress.com

Home | Ezine | Forums | Links | Contact NitroExpress.com: Slow roasted lamb leg

View recent messages : 24 hours | 48 hours | 7 days | 14 days | 30 days | 60 days | More Smilies

*** Enjoy NitroExpress.com? Participate and join in. ***

You are not logged in. [Login]

Main Index · Search · Active Topics
New user · Who's Online · FAQ · Calendar

Miscellaneous Topics >> Recipes, food, wine & beverages

85lc
.400 member

Reged: 19/01/18
Posts: 1035
Loc: Georgia, USA

Re: Slow roasted lamb leg
22/08/23 02:37 AM

John,

That sounds like a great recipe. My parents just to roast a leg of lamb several times a year, generally for Easter and several other occasions. They also cut small slits into the lamb and inserted garlic cloves. I love roasted lamb. (Also love lamb chops/rack of lamb.)

My question is how much does the red wine and beef stock affect the taste of the lamb? I ask because they are in the bottom of the pan, not touching the lamb.

I can understand that the wine and stock would make the gravy very tastie, particularly as it also contains the lamb drippings.

Do you heat the grease skimmed off the drippings to broun the flour when you make the roux?

Looking forward to seeing your pictures.

--------------------
RB

Post Extras

Print Post

Remind Me!

Notify Moderator

Entire topic
Subject	Posted by	Posted on
Slow roasted lamb leg	NitroX	21/08/23 11:34 PM
Re: Slow roasted lamb leg	NitroX	22/08/23 01:33 AM
Re: Slow roasted lamb leg	85lc	22/08/23 02:37 AM
Re: Slow roasted lamb leg	NitroX	22/08/23 04:32 AM

Extra information

0 registered and 4 anonymous users are browsing this forum.

Moderator: NitroX

Forum Permissions
      You cannot start new topics
      You cannot reply to topics
      HTML is disabled
      UBBCode is enabled

Rating:
Thread views: 1360

Jump to

NitroExpress.com

Powered by UBB.threads™ 6.5.5

Home | Ezine | Forums | Links | Contact

Copyright 2003 to 2011 - all rights reserved