Great work, Titch, the lamb looks superb and perfectly done as well! I've never considered searing the fat cap to reduce the fat - I'm going to try that next time.
Can I have seconds?
Looks absolutely fabulous....
That's what it supposed to look like. Very nice.
Fantastic!
Great job
:thumb::thumb: Two thumbs up mate!
OMG That looks absolutely amazing
You def brought out the best of that fine dang rack!
That is amazing looking lamb.
holy fark does that look good!
the sauce...red wine and pomegranate juice?
Looks awesome, Titch!!
Titch, you have me drooling here!
Looks great! Would enjoy eating that dinner.
Wish lamb wasn't so expensive around here.
Looks sweet mate - nice one
Another amazing Titch production of lamb. Most excellent Sir! :thumb:
Wow! The crust on that fat cap!
Fantastic looking plate there, Titch! :thumb: You nailed that one.
Great work, Titch, the lamb looks superb and perfectly done as well! I've never considered searing the fat cap to reduce the fat - I'm going to try that next time.
Man... fine looking little ribs there. Fine.
Looks great, when do we eat!
Nice job Titch, looks delicious.
Yum, Way awesome Titch!
Not too cheap here either, for decent lamb .
Thanks mate
Thanks mate, lucky me with the Flinders Island outlet close
Thanks mate, I,m spoiled with great produce
Thanks mate, Bloke here called it Lamb Crackling, its was close enough
Titch mate - is that the meat joint out the back over at oakleigh ??
That's a thing of beauty, Titch!
I've kept rendered duck fat, plenty of bacon fat, but never tried lamb fat. What do use it for afterwards?