September
24
2006
24
2006
PICKLED LAMB
[NORMA’S KITCHEN]
1 LEG LAMB [pickled]
1/3 CUP MALT VINEGAR
2 TABLESPOONS BROWN SUGAR
3 BAY LEAVES
COVER LAMB WITH WATER. ADD ALL OTHER INGREDIENTS. BRING TO BOIL & SIMMER, COVERED UNTIL TENDER & COOKED THROUGH. KEEP MEAT COVERED WITH WATER DURING COOKING BY ADDING BOILING WATER IF NECESSARY. COOL IN WATER
Damian 
Lamb
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