I was commissioned to cook up a leg of lamb for supper last evening. For a change I marinated it for several hours in an oil/mustard/honey/spices/garlic rub. At cooking I sealed the meat at high heat for the first 30 minutes of cooking then dropped temperature down to 325 for about 3 hours.I used my new baked potato recipe too, crunchy on the outside and nice and soft inside.
Weather watch: Broke the -30 last evening at the house, -30.4 to be precise. Still no sign of any reprieve in the short term, nice and sunny though.
4 comments:
Why bother with a fridge. You'd just have to put all the perishables in a big box outside the back door and grab a leg of lamb when required.
We are ahead of the game on that one Dogbait. FYI, perishables up this way are fruits and veggies, stuff that does not freeze well. Well it freezes well but does not thaw well…….. well you know what I mean
We are ahead of the game on that one Dogbait. FYI, perishables up this way are fruits and veggies, stuff that does not freeze well. Well it freezes well but does not thaw well…….. well you know what I mean
Yes, I know what you mean.
Post a Comment