Lamb and extras looks delish, juicing right up here, could even manage a couple of Dill's yorkies.
The best yorkies I have ever had were by my nan- considerably better, for example, than the Savoy grill or Ramsays at the Connaught. Her "secret" seemed quite simple- she mixed pan juices into the batter before cooking, and greased the baking tray with them. Think she may have added some salt too. Apart from that, cook in an already hot oven in an already hot baking tray- makes it that bit burnt on top, but still moist & soft in the middle.
Now I personally don't know how to cook a yorkie, so I'll leave the debate with the experts. Such as whether she used less milk, to compensate for the pan juices. But with a yorkie pudding that good- her toad in the hole was to die for.
Legolamb- still my favorite roast. Cheers PAG.
for example cup of each
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