tag:blogger.com,1999:blog-26298373.post6335770879020891638..comments2024-03-28T09:44:52.128+00:00Comments on Marmaduke Scarlet: slow roast shoulder of lamb with middle eastern spicesMarmaduke Scarlethttp://www.blogger.com/profile/12706968452963580739noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-26298373.post-45846836543962316712018-04-07T16:22:25.760+01:002018-04-07T16:22:25.760+01:00Hi DK
You can do either! But what I usually do is...Hi DK<br /><br />You can do either! But what I usually do is to halve or thickly slice several medium-sized onions and then use these onion slices as support for the meat joint. They stop the meat from getting stuck to the bottom of the roasting tin and they also absorb some of the roasting juices. Which means that you then get a side dish of spicy roasted onions! Hope this helps and you enjoy your meal!Marmaduke Scarlethttps://www.blogger.com/profile/12706968452963580739noreply@blogger.comtag:blogger.com,1999:blog-26298373.post-15046076580797691322018-04-07T13:12:49.194+01:002018-04-07T13:12:49.194+01:00Hi - I’ve got this all ready to go. Very much loo...Hi - I’ve got this all ready to go. Very much looking forward to eating this tonight. Quick question, when you roast the shoulder, do you put it on a rack in the roasting pan? Or just put it directly in?<br />Thanks! DKDKhttps://www.blogger.com/profile/13157029407199771080noreply@blogger.comtag:blogger.com,1999:blog-26298373.post-91029262338529086432012-04-26T18:45:08.803+01:002012-04-26T18:45:08.803+01:00Your recipe sounds absolutely yum. Just what I li...Your recipe sounds absolutely yum. Just what I like to eat. Thank you!Francescahttps://www.blogger.com/profile/02813019390661760972noreply@blogger.comtag:blogger.com,1999:blog-26298373.post-42363227086014268162012-04-26T15:42:56.636+01:002012-04-26T15:42:56.636+01:00oooh so glad I found this post. I LOVE merguez. Al...oooh so glad I found this post. I LOVE merguez. Also love lamb not to be pink. I am bookmarking this post. Delicious!Anonymoushttps://www.blogger.com/profile/00328051384195209822noreply@blogger.comtag:blogger.com,1999:blog-26298373.post-4282698620428510512012-04-26T11:36:30.005+01:002012-04-26T11:36:30.005+01:00Vile heathens who cant eat wont eat pink lamb.The ...Vile heathens who cant eat wont eat pink lamb.The same thing happened to me when I was a guest in Wales.i bought a lovely joint of welsh lamb and cooked it for my hosts but they turned their nose up at on the grounds it was not cremated.Pah!!!!o cozinheiro este algarvehttps://www.blogger.com/profile/17611828658246967972noreply@blogger.comtag:blogger.com,1999:blog-26298373.post-87369605161856708292012-04-26T08:55:39.726+01:002012-04-26T08:55:39.726+01:00Slow roast is just as good as pink, it depends on ...Slow roast is just as good as pink, it depends on the cut of meat, really, doesn't it.<br />Luckily I don't get too many fussy dinner guests. Fussy eaters only get to eat at my table ONCE. Hahaha !<br /><br />Anyway, you can invite me any time you want, Rachel, coz I really like the look and sound of your food.xxx...xPatricia (La Chatte Gitane)https://www.blogger.com/profile/03188119208339437700noreply@blogger.comtag:blogger.com,1999:blog-26298373.post-2262570008785055602012-04-26T03:45:18.941+01:002012-04-26T03:45:18.941+01:00I've made this - or something very like it - a...I've made this - or something very like it - and I ALSO have guests/friends/inlaws who like cremated meat, sigh. I think sometimes it's not worth the battle to reprogramme them, just pour yourself another glass of wine and go with it!Anonymoushttps://www.blogger.com/profile/03985386359945971991noreply@blogger.com