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By *rtyIan OP Man
over a year ago
Gateway to the Beacons |
What are you doing this week?
I have just updated my blog with recipes for beef, lamb, pork and chicken along with 3 vegetarian alternatives.
Obviously I can not share the link here but if anyone is looking for inspiration for tomorrows roast drop me a DM for the link.
For me I am undecided maybe Chicken as I will do lamb next weekend well I will do hogget as I prefer it to new season lamb.
Have a great weekend you glorious lounge lizards |
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By *lynJMan
over a year ago
Morden |
"What are you doing this week?
I have just updated my blog with recipes for beef, lamb, pork and chicken along with 3 vegetarian alternatives.
Obviously I can not share the link here but if anyone is looking for inspiration for tomorrows roast drop me a DM for the link.
For me I am undecided maybe Chicken as I will do lamb next weekend well I will do hogget as I prefer it to new season lamb.
Have a great weekend you glorious lounge lizards "
Mutton is a good choice too. Lots of flavour and cheaper than lamb. |
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By *rtyIan OP Man
over a year ago
Gateway to the Beacons |
"What are you doing this week?
I have just updated my blog with recipes for beef, lamb, pork and chicken along with 3 vegetarian alternatives.
Obviously I can not share the link here but if anyone is looking for inspiration for tomorrows roast drop me a DM for the link.
For me I am undecided maybe Chicken as I will do lamb next weekend well I will do hogget as I prefer it to new season lamb.
Have a great weekend you glorious lounge lizards
Mutton is a good choice too. Lots of flavour and cheaper than lamb."
I use mutton in a lot of my curries |
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I don't do beef anymore, just gone right off the taste, though the gravy was always good. Don't really do pork, though I might do a roast gammon with cauliflower cheese and mash. Leg or shoulder of lamb (breast if on BBQ), but chicken is my go to roast. As the chef I get to eat all the crispy skin as I bring it out of the oven, and I will get a couple of pints of nice stock from the carcass for soups. |
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