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  1. #1
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    Chittys Leg of lamb roast with home made mint sauce..

    This should take a few hours so bear with me

    Here we have a 1.5kg Leg of Welsh spring lamb that shall be served with all the trimmings, just of out to forage some fresh mint and dig up some baby new potatoes.

    Into the oven on a medium heat it goes..


    Need to crack on and crack open the home made blackberry wine
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  2. #2
    Thailand Expat Pragmatic's Avatar
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    Chili olive oil? Did you use that?

  3. #3
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    Don't be daft he used the biscuits

  4. #4
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    Quote Originally Posted by Pragmatic View Post
    Chili olive oil? Did you use that?
    I used a teaspoon of the oil and smeared all over to lock in the flavour.
    Going to steam the greens for ten minutes and boil the baby spuds using the water for the gravy.


    Now where's the vinegar, caster sugar,fresh mint and kettle
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  5. #5
    Utopian Expat
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    Plenty of fat oozing out of the lamb now, shall roast some potatoes in this.



    Unfortunately it's not all for my consumption.
    Right then, where's my grog?
    There's a feast in the making...
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  6. #6
    Thailand Expat Dillinger's Avatar
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    Why didn't you buy rosemary, thyme, black pepper and garlic and rub it in before popping it in the oven you fucking neanderthal



  7. #7
    Thailand Expat Dillinger's Avatar
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    Quote Originally Posted by Chittychangchang View Post
    Plenty of fat oozing out of the lamb now, shall roast some potatoes in this.


    Oh my giddy aunt........


    Lamb is the only fat I wouldn’t recommend for roasting – unlike other fats, it has a high melting point, higher than the temperature of you mouth, which can make it seem waxy or greasy."
    https://www.telegraph.co.uk/food-and...-roast-potato/

  8. #8
    Thailand Expat Luigi's Avatar
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    Stick it back on the lamb and get yer money back.

  9. #9
    Thailand Expat Luigi's Avatar
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    Though if ya can sent the whole thing my way I'll fit it into me balanced diet.


    No that's not a euphemism.





    I've no idea why more people don't post on the Kitchen subforum.

  10. #10
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    It's looking good so far Chitty, don't blow it

  11. #11
    Thailand Expat Dillinger's Avatar
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    He didn't buy that, I bet there's a three legged sheep hobbling around somewhere with a partition wall prosthetic


  12. #12
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    Onion gravy and roast potatoes are test/tasting good!

    Guests arriving, time to turn on the Chitty charm...

  13. #13
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    Will there be party games?

  14. #14
    Thailand Expat klong toey's Avatar
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    Oh dear looks like the dinner guest never arrived never mind Chitty take what's left over to the old people's home down the road it's cheer up a pensioner day tomorrow.

  15. #15
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    They've eaten it all and fooked off back upstairs on their playstations, even the dogs asleep after scoffing the bone.
    I've got another bottle left, need to get my second wind.
    Feel like a stuffed buffalo
    Pics incoming...

  16. #16
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    Need a bigger oven..


    Onion gravy made from the steamed juice of the veggies.


    Ready for shearing..

    Roast spuds taste crispy on the outside and soft on the inner, with the gentle aroma of lamb ..

    A perfect wine for a perfect roast..


    Lashings of roast potatoes Chitty stylee..

    Yummy, the wait has been too long..




    The host with the most, roll on the cheese and wine night
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  17. #17
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    [QUOTE=Dillinger;3813614]Why didn't you buy rosemary, thyme, black pepper and garlic and rub it in before popping it in the oven you fucking neanderthal[QUOTE]

    Keep your filthy perversions to your mongering trip threads

  18. #18
    Being chased by sloths DJ Pat's Avatar
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    Great to see you're supporting Aldi's claim that their 'like brands' are as good as the originals.

    That novelty will quickly wear off when you've tried their corn flakes, chunky chips or garden peas. Or 90% of their piss poor brand.

  19. #19
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    Nice looking lamb with a bit of luvverly mint sauce.

  20. #20
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    Maybe he likes to eat Lamb and not a ferking Boquet garni. if the lambs good it just needs seasoning, you big french pussy.


    Quote Originally Posted by Dillinger View Post
    Why didn't you buy rosemary, thyme, black pepper and garlic and rub it in before popping it in the oven you fucking neanderthal



  21. #21
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    Dillinger I take that back,the silly fuck has fucked an easy meal.

  22. #22
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    Quote Originally Posted by Luigi View Post
    on the lamb

  23. #23
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    Quote Originally Posted by Luigi View Post
    on the lamb


    Always need a good fluffer

    https://www.telegraph.co.uk/food-and...-roast-potato/

    If you prefer your roast potatoes to have a crunchier texture to them, follow this advice from Diana Henry: "Peel the potatoes and cut into whatever size chunks you would like to eat - but not too small. Parboil in lightly salted water, on a good rolling boil, for about 10 minutes."
    "Drain the potatoes, put them back in the pan, cover with a tea towel and put on the lid. Place the potatoes in a sieve and rattle them around. The idea is to give the outsides a good roughing-up - this will produce a crunchy skin."
    (The FSA, we should note, recommend you do not fluff the potatoes up. However, when they taste as good as this ..
    I used to have a job at a calendar factory.
    I got the sack because
    I took a couple of days off.

  24. #24
    Can I still change this?
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    Looks good.

    Quote Originally Posted by Chittychangchang View Post
    just of out to forage some fresh mint
    Does your mint grow in jars?

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  25. #25
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    I'm with Dill on this, I'd have punctured the lamb and put garlic cloves inside it, along with a few sprigs of Rosemary on top. Also, would have had the lamb on a roasting rack, with the potatoes in the pan underneath so that the lamb fat dripped onto the potatoes (and my favourite, parsnips) producing a nice caramelisation.

    That said, good effort CCC.

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