[LINK] slow roast lamb

[Bernard Robertson-Dunn]

Linker,

My apologies, a confusion of email addresses.

However, I cooked it on Sunday and it's a great receipe.

grove at zeta.org.au wrote:
> On Mon, 4 Aug 2008, Bernard Robertson-Dunn wrote:
>
>   
>> The seven hour roast lamb
>> http://allconsuming.blogspot.com/2006/10/seven-hour-roast-lamb.html
>>
>> This comes from a French cookbook Chef's parents brought back for us
>> from their trip to France a few years back. It's called Recipes frm the
>> Chateaux
>>
>> of the Loire and is full of traditional French fare that makes me drool.
>>     
>
> I have been cooking cassoulet from scratch, making home made 
> duck confit cured for 6 weeks.   Then I did a dish very similar to this
> one, except we used  "mini roast" since there were only 2 of us 
> and it took much less cooking!
>
> I will do this one next time I am planning a  large dinner. 
> I've also rediscovered oxtail, cooked with red wine and olives 
> slow cooked for about 4 hours and we've recently developed a taste 
> for goat, slow cooked it is one of the nicest meats....
>
> ....I love the Internet - you learn something new every day ;)
>
>
> rachel
>
>   

-- 
 
Regards
brd

Bernard Robertson-Dunn
Canberra Australia
brd at iimetro.com.au