Wots a lamb swirl???? How big a piece of meat?
If it's just meat, then high heat for not long. Lamb should be pink, not red. Maybe brown the meat first in a hot frypan with butter and a little oil so butter doesn't burn.
I was going to cook some lamb swirls for tea, but I don't know how to cook them.
Do you cook them in the oven? How long do I cook them for?
I thought that everything came with instructions these days![]()
Wots a lamb swirl???? How big a piece of meat?
If it's just meat, then high heat for not long. Lamb should be pink, not red. Maybe brown the meat first in a hot frypan with butter and a little oil so butter doesn't burn.
That's what girlfriends/wives are for... switch 'em on in the morning and they will tell you how to do things properly until the sun goes down (boy, am I in trouble now!!!!)![]()
Do the lamb in the oven, pre-heat to about 150C , you can brown the lamb in a frypan while you're waiting if you want, a bit of oil in a flat dish... lamb in the dish... dish on the middle rack of the oven for about 20-30 mins total (and turn 'em once at half time). Lamb likes to 'stand' for a few minutes after taking out off oven and it's good to pat or drain the oil off.
Instructions reprinted with kind permission of SWIMBO![]()
The best buzz is a short, sharp shock
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No, it should be just cooked through.
A lamb swirl is either a deboned chop with stuffing tied into a round or it could be those similar looking things they make out of the flaps.
If a chop, then cook as described above.
If its a flap then long and slow cause it will be as tough as old boots and fatty.
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