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LEG OF LAMB COOKING TIMES. LEG OF LAMB
LEG OF LAMB COOKING TIMES. JULIA CHILD FRENCH COOKING
Leg Of Lamb Cooking Times
- Fish is naturally tender, requiring short cooking times at high temperatures. Allow 10 minutes per inch of thickness (at the thickest part) for fresh fish, 20 minutes per inch for frozen fish.
- A young sheep
- give birth to a lamb; "the ewe lambed"
- The flesh of such young sheep as food
- Used as the epitome of meekness, gentleness, or innocence
- young sheep
- English essayist (1775-1834)
- Propel (a boat) through a tunnel on a canal by pushing with one's legs against the tunnel roof or sides
- a human limb; commonly used to refer to a whole limb but technically only the part of the limb between the knee and ankle
- Run away
- a structure in animals that is similar to a human leg and used for locomotion
- one of the supports for a piece of furniture
- Travel by foot; walk
main course
Haro is known for its leg of lamb, a specialty of regional cooking. Our waiter insisted we try it. The lamb and fish were both delicious. We ate every bit. This was the first time that we'd eat too much, but definitely not the last.
Lamb leg chop thingie
Cooked this tonight just to bug my Flick friend Steve. Slice of lamb off the leg, seared on each side, seasoned with a little salt, freshly ground pepper, and a squeeze of lemon. No blood this time, Steve, I swear!
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Post je objavljen 10.11.2011. u 06:22 sati.