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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-26-2013, 04:13 PM   #16
AussieTitch
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Thanks folks, the lamb uses the same brine as beef so you can make your own easy enough.
The Blackberry sauce surprised me ,it was better than I imagined so I was chuffed with that,
Wife (Vonny ) wants it over a Pork Loin roast
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Unread 04-27-2013, 05:28 PM   #17
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Leftover vegetables made into Fritters and served with the cold Lamb with home made Chutney

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Unread 04-27-2013, 07:37 PM   #18
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Quote:
Originally Posted by Ron_L View Post
That looks great, Titch! I've never heard of corned lamb, but why not :)
Hey Ron corned or pumped or collard legs of lamb or mutton were a historical standard in Australia years ago. Lamb was cheap and accordingly was served many ways particularly in the outback (country).
But what a great job by Titch. Looks absolutely fantastic.
John
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Unread 04-27-2013, 08:53 PM   #19
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Wow! farking awesome looking food!
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Unread 04-28-2013, 01:07 AM   #20
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Wow! How did I miss this? That is farking lamb pastrami if I have ever seen it. Cured lamb. Why not? Awesome cook Dude! Keep 'em coming.
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Unread 04-28-2013, 02:08 AM   #21
AussieTitch
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Quote:
Originally Posted by martyleach View Post
Wow! How did I miss this? That is farking lamb pastrami if I have ever seen it. Cured lamb. Why not? Awesome cook Dude! Keep 'em coming.

I am humbled by your compliment.
Thanks Marty
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Unread 04-28-2013, 08:01 AM   #22
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Yummm!
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Unread 04-28-2013, 09:12 AM   #23
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That looks great. You always make sure good looking sauces. You'll have to share some of those in more detail!
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