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September
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 , trackback 64 views

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