2021-10-07T09:45:10+08:00

* Tom’s Roast Lamb

Actually this looks like it might even be Tom’s Grandmothers Roast Lamb! The Tom, I’m referring to is Tom Kerridge, top English chef with a Gastro Pub fetish, and this is my version of his “Slow-roasted shoulder of Lamb with Boulangere potatoes: from his Proper Pub Food cookbook, which I will review in the [...]

2021-10-07T09:47:29+08:00

* Lamb Curry (Jungli Maas)

Jungli Maas seems to honour the Chilli in a way no other dish does, it is a simple 3 ingredient dish and tastes awesome despite it's simplicity. Legend has it the dish created by the Maharaja of Salwar (Rajasthan), or more likely a lowly cook in his employ. The Maharaja was a mad keen [...]

2021-10-07T09:58:17+08:00

* Mini Rack of Lamb

Mini Rack of Lamb The mini rack of lamb recipe employs a number of techniques to ensure a succulent result each time. First, the lamb has been brined using the ratio of one tablespoon of salt and 1 litre of water and the brine contains garlic and rosemary.  This recipe [...]

2021-10-07T09:57:58+08:00

* Butterfly Leg of Lamb

Butterfly Leg of Lamb A great way to feed people fast! Cooks quick and provides a range of "Doneness" to suit all tastes Ingredients: 1 Leg of lamb (butterflied, get your butcher to do this) 6 garlic cloves, peeled and lightly crushed Cooking salt 1 tablespoon ground cumin and [...]

2021-10-07T10:01:19+08:00

Lamb Souvlaki

Assembling a Souvlaki   Place your bread onto the paper like this. Put the hot things down first, i.e. the cooked lamb then the wet stuff (garlic sauce) then the rest of the ingredients finishing with the shredded lettuce.  The reason behind this is when you roll the souvlaki up you are going to [...]

2021-10-07T10:00:29+08:00

* Lamb Souvlaki

Assembling a Souvlaki   Place your bread onto the paper like this. Put the hot things down first, i.e. the cooked lamb then the wet stuff (garlic sauce) then the rest of the ingredients finishing with the shredded lettuce.  The reason behind this is when you roll the souvlaki up you are going to [...]

2021-09-15T10:57:52+08:00

Butterfly Leg of Lamb

Butterfly Leg of Lamb A great way to feed people fast! Cooks quick and provides a range of "Doneness" to suit all tastes Ingredients: 1 Leg of lamb (butterflied, get your butcher to do this) 6 garlic cloves, peeled and lightly crushed Cooking salt 1 tablespoon ground cumin and one [...]

2021-09-15T10:46:42+08:00

Mini Rack of Lamb

Mini Rack of Lamb The mini rack of lamb recipe employs a number of techniques to ensure a succulent result each time. First, the lamb has been brined using the ratio of one tablespoon of salt and 1 litre of water and the brine contains garlic and rosemary.  This recipe is [...]

2021-09-20T11:54:59+08:00

Lamb Curry (Jungli Maas)

Jungli Maas seems to honour the Chilli in a way no other dish does, it is a simple 3 ingredient dish and tastes awesome despite it's simplicity. Legend has it the dish created by the Maharaja of Salwar (Rajasthan), or more likely a lowly cook in his employ. The Maharaja was a mad keen [...]

2021-10-07T10:25:49+08:00

Tom’s Roast Lamb

Actually this looks like it might even be Tom’s Grandmothers Roast Lamb! The Tom, I’m referring to is Tom Kerridge, top English chef with a Gastro Pub fetish, and this is my version of his “Slow-roasted shoulder of Lamb with Boulangere potatoes: from his Proper Pub Food cookbook, which I will review in the [...]

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