Originally posted by NickFitz
					
						
						
							
							
							
							
								
								
								
								
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		 <- appropriate
 <- appropriateI assume you'll be pleased to hear that my lamb shoulder (I have identified it upon defrosting) is 3 1/2 hours into it's 4 hours cooking as suggested by mr Hugh F-W and has been joined by some spuds in it's pan which should, hopefully, be as awesome as the meat. It's the first joint from my half lamb, so I've got high expectations
 
							
						






 
							
						 
  
							
						 
				 
				 
				 
				
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