View Single Post
Old 01-20-2013, 12:13 AM   #11
is one Smokin' Farker

Join Date: 12-15-12
Location: Sydney NSW

Great view. Looks like your slow cooking really caramelised the fat. I love lamb.
I also love mutton but it is hard to buy. Vic's Meat in Sydney organised a whole sheep & butchered it for me. The best bit was a mutton leg that I brined like corned beef for 7 days, cold smoked it for six hours then sous vide it at 140F for 24 hours. My Escoffier Society (15 members) loved it.
When you stop horsing around it is time to fire up the BBQ & Smoker
JohnHB is offline   Reply With Quote

Thanks from:--->