Respuestas al mensaje #2,651

If it's lamb shanks, I'd marinate overnight in something acidic enough to start breaking down those fibers like red wine or orange juice. Your...

You do lamb pretty much the same way as a beef roast. I don't like marinating them overnight though, just a few hours, but that's because I like...

Treat it like roast beef. Or stir fry. Tell the people to slow cook it in northern european herbs (rosemary, basil, tarragon and mint) and serve...