.. use for Pot Roasting: Beef: topside, fresh silverside, rump, chuck (rolled), bolar (blade), fresh brisket, thick..
..ll. I was next seduced by the idea of a Canterbury lamb rump, chevre gnocchi, medjole date puree, swe..
Allow 150-200g trimmed, boneless Quality Mark lamb per serving (rump, loin, leg steaks or fillets), Zest of ½ lemon, 2 Tbsp Fig Vincotto or marsala, 100ml extra virgin olive oil
lean lamb rump or mini pan roast, potatoes, pumpkin, broccoli, red cabbage
..is right there to rinse and use again. top^ BEST ROAST LAMB Pierce your cut of lamb prior to cooking and ..
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