pominoz
Well-Known Member
Slow roast shoulder of lamb smeared with strawberry jam, roasted on a bed of 1 to 2 cups of water, garlic, onions, carrots, celery with rosemary and thyme thrown in. Cover tightly with foil. Cook for 4 or 5 hours and blend the veggies and water to make the gravy with an oxo cube.
Oh yeah!!
Oh yeah!!