WHO Poll
Q: 2022 Summer Transfer Window - How many 1st team players will we sign before August 6th
a. None as Sullivan will wait until the last week before he gets his scattergun out the cupboard
24%
  
b. A couple of freebies paraded as superstars, usual hype to follow
25%
  
c. I'm more optimistic as surely they know we need to strengthen, 3-4 with decent money spent.
48%
  
d. Who gives a toss as we have a great squad already, I've already ordered the new replica kit, socks and all and can't wait to wear it at our first game, down the pub of course, I bleed claret & blue
3%
  



Hammer and Pickle 11:32 Fri Mar 25
Leg of Lamb
The marinade is sorted and my only concern is baking temp and time.

It's an normal size leg.

Thank you please.

Replies - Newest Posts First (Show In Chronological Order)

riosleftsock 10:02 Sun Mar 27
Re: Leg of Lamb
Massive hunk of silverside for the sock family today.

Steve P 9:55 Sun Mar 27
Re: Leg of Lamb
We're having turkey.

Would have been lamb, but some old Doris was blocking the shelf space off, carefully inspecting every single label on the lamb. According to Mrs P

Pigs in blankets, though. On the bright side.

Hammer and Pickle 9:44 Sun Mar 27
Re: Leg of Lamb
Mine came off the field unwrapped, Pony.

White Pony 9:41 Sun Mar 27
Re: Leg of Lamb
Use the instructions on the packaging as a guide and apply common sense, should you have any.

Hammer and Pickle 9:38 Sun Mar 27
Re: Leg of Lamb
Cheers Mrs W. - that's the nuts.

Mrs Wilberforce 9:27 Sun Mar 27
Re: Leg of Lamb
http://www.bbcgoodfood.com/howto/tools/roast-timer

VirginiaHam 12:55 Sun Mar 27
Re: Leg of Lamb

Annony 1:07 Sat Mar 26

Or marinade in youghourt.....with all the fresh herbs, salt and pepper and none of the dry spices.

yngwies Cat 9:22 Sat Mar 26
Re: Leg of Lamb
Nice bottle of red to go with it as well.

Hammer and Pickle 8:41 Sat Mar 26
Re: Leg of Lamb
https://www.youtube.com/watch?v=gqqYvQIcWG8

Hammer and Pickle 8:40 Sat Mar 26
Re: Leg of Lamb
There's a (very decent pagan) tradition to chuck water at nubile females on Easter Monday. It is called Śmigus-Dyngus and is all about foreplay.

gph 8:34 Sat Mar 26
Re: Leg of Lamb
I take it that's something good.

To (this) English eye, it looks a bit unpleasant, although I'm not sure in which way

doomhunk 8:31 Sat Mar 26
Re: Leg of Lamb
And a mokrego dyngusa to you too!

Rise Park family 5:07 Sat Mar 26
Re: Leg of Lamb
Lamb tomorrow.....oven roasted with just a hint of rosemary and garlic until nicely pink in the middle. Roasties and lot's of veg......and a few Yorkshires. Lovely!

Hammer and Pickle 4:48 Sat Mar 26
Re: Leg of Lamb
Got mine at the market braving the sharp elbows of the attack-babcias.

We're so cosmopolitan here.

Zdrowe jajeczko mate!

doomhunk 4:41 Sat Mar 26
Re: Leg of Lamb
Lamb is getting more popular out here in the provinces, but we still have to trek to Makro to buy a leg.

Enjoy, kolego!

Keep dreaming 10:29 Sat Mar 26
Re: Leg of Lamb
220 degrees is far to hot, makes the meat tough.

Insert a thermometer, cook at 150 degrees.
1-3 hours depends of the weight of the leg.

Remember to pre fry it in a pan at high temp to make sure it's sealed.

Put in a pan , add a little water and don't let it sit out.

Delicious!

Tripe dresser. 10:20 Sat Mar 26
Re: Leg of Lamb
I bought a meat thermometer last year it only cost a tenner and it's been a great purchase. As soon as the meat reaches 70 degrees c it is cooked.
Surprising how I was over cooking everything,

lab 7:11 Sat Mar 26
Re: Leg of Lamb
15 minutes per lb . No more.I'm just off to work , will probably sell 50 of these today .

jfk 1:24 Sat Mar 26
Re: Leg of Lamb
Roast leg of lamb however your preference of cooking should be served with loads of mint sauce.not sure why but for my money nothing's better.
Id put it just in front of a rib of beef with yorkshires and horseradish.
Roll on Sunday.

Annony 1:07 Sat Mar 26
Re: Leg of Lamb
Greek style is best with lots of garlic, thyme, oregano, rosemary, bay leaves, studded with garlic, sweet paprika, lemon juices, olive oil, white wine and marinate overnight.

Dwight Van Mann 12:49 Sat Mar 26
Re: Leg of Lamb
Pickle eating a traditional BRITISH leg of lamb pleases me.
Maybe he can convince his UK based countrymen to stop poaching Carp and Swans for special occasions.
You know, cultural sensitivities and all that...it just ain't BRITISH ;)

Cabbage, Lamb & Vodka = good
Cabbage, swan, carp & vodka = bad

Page 1 - Next




Copyright 2006 WHO.NET | Powered by: