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 Dot, not feather.....

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Ozark Wizard

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Age : 53
Location : Mark Twain National Forest, MO
Registration date : 2014-10-11

PostSubject: Dot, not feather.....   Mon Apr 24, 2017 9:38 pm

Supper tonight, fresh lamb, simmered in milk with coconut shavings and Terragon. Served with curried rice with pepper corns, Bhaji with naan, and grilled egg plant.

Old Monk rum and water for beverages. A nice sunset with a bowl of Vintage Syrian wrapped things up...

Aaahhhh............
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arkansaspiper

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Age : 26
Location : some where in a galaxy far far away
Registration date : 2016-01-22

PostSubject: Re: Dot, not feather.....   Mon Apr 24, 2017 10:34 pm

The smoke sounds good lamb should be grilled
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Timbo

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Age : 41
Location : Australia
Registration date : 2015-01-18

PostSubject: Re: Dot, not feather.....   Tue Apr 25, 2017 12:10 am

Sounds good Wiz, wouldn't have thought of tarragon in a curry myself. Had an awesome cumin lamb rendang the other day which sounds a little similar. 

Arky have you tried smoked lamb? Delicious stuff but needs pickles on the side to cut through the fat.

Cheers 

Tim
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Fight'n Hampsters

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Age : 39
Location : Kentucky
Registration date : 2011-07-28

PostSubject: Re: Dot, not feather.....   Tue Apr 25, 2017 10:32 am

drool drool
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Ozark Wizard

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Age : 53
Location : Mark Twain National Forest, MO
Registration date : 2014-10-11

PostSubject: Re: Dot, not feather.....   Tue Apr 25, 2017 5:59 pm

The rule of thumb here for lamb is either simmered in butter, garlic and Cabernet/mint reduction, OR rubbed and roasted, while basting with a sweet chili sauce. Straight up grilling usually turns out a bit tough, unless you treat it like a brisket...
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