Titch
somebody shut me the fark up.
- Joined
- Nov 17, 2012
- Messages
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- Location
- South East Victoria Australia
Call it what you may, this Dish worked very nicely.
One Corned/pickled boned leg of Lamb.
Rinsed in fresh water for an hour.
Combined a Blackberry Jam/Jelly with a our Chicken stock, about 4 cups.
over the Lamb in a cast iron pan.
Into the Weber Kettle with the Snake method,temp about 220f for about 5 hours.light smoke from Banksia Pods.
Lamb temp hit 160f and removed and wrapped in Alfoil.
Reduced liquid untill it was a thick sauce,about 2 hours
Meanwhile parboil Potato, sweet potato, Brussel sprout. till just firm.
Drain and add a good lot of Garlic,pepper and Butter and shake the crap out of them to coat and roughen up the edges.
Pour over a bed of roughly sliced Cabbage. in the Cast dish.
into the Weber untill the cabbage is still just crunchy
Lets slice and bring it all together.
One Corned/pickled boned leg of Lamb.
Rinsed in fresh water for an hour.
Combined a Blackberry Jam/Jelly with a our Chicken stock, about 4 cups.
over the Lamb in a cast iron pan.
Into the Weber Kettle with the Snake method,temp about 220f for about 5 hours.light smoke from Banksia Pods.
Lamb temp hit 160f and removed and wrapped in Alfoil.
Reduced liquid untill it was a thick sauce,about 2 hours
Meanwhile parboil Potato, sweet potato, Brussel sprout. till just firm.
Drain and add a good lot of Garlic,pepper and Butter and shake the crap out of them to coat and roughen up the edges.
Pour over a bed of roughly sliced Cabbage. in the Cast dish.
into the Weber untill the cabbage is still just crunchy
Lets slice and bring it all together.
