Chuck your lamb in the oven instead, and go for a swim.
Yummy. I had some lamb in Red Hill recently, 10 hours at 80. So good. Plus I love risoni. So underrated
It is, isn't it? I recently had crisp risoni fingers - the way you would fry polenta - and they were much lovely. Mind you, they were topped with caviar.
We have a freezer bursting with lamb right now. So any inspiration is very gratefully received. Also, now craving Pinot 😁
Glad to be of service!
Yummy. I had some lamb in Red Hill recently, 10 hours at 80. So good. Plus I love risoni. So underrated
It is, isn't it? I recently had crisp risoni fingers - the way you would fry polenta - and they were much lovely. Mind you, they were topped with caviar.
We have a freezer bursting with lamb right now. So any inspiration is very gratefully received. Also, now craving Pinot 😁
Glad to be of service!