Home Cooking

Breast of Lamb


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Home Cooking 21

Breast of Lamb

Soop | Oct 19, 2009 04:48 AM

I cooked this up for Sunday dinner yesterday, it cost about £2, and it was all rolled up.
So I unrolled and prepared it, etc, etc and looked at a recipe.

Quite a lot (but not all) of the fat rendered out, but the ... tendon? IDK, there was a thin layer of really chewy bit either side. Is it possible to melt this?

I remember my Grandma used to cook it. It was bigger and had actual bones in it, but it was moist and delicious. Wasn't too bad when I did it either, but it would be nice to get it down good.

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