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<blockquote data-quote="Thommothebear" data-source="post: 483309" data-attributes="member: 64806"><p>Cassoulet is not as fatty as you might imagine actually, most of the fat can be skimmed off. </p><p></p><p>Which reminds me of a lovely french recipe. i cant remember what its proper name is, but its called mock venison in English. Leg of lamb with ALL visible fat and skin removed (looks very scruffy to begin with), marinated for 24 hours in a mix of olive oil, crushed garlic, finely chopped shallot, crushed rosemary, bay leaves, thyme and a good red wine - something robust is best, like a good shiraz, then roasted preferably in a wood fired oven or stove. First had this down in the Carmargue about 20 years ago and been cooking this myself ever since. Lovely and even better with Mutton. Ideal for service to people who dislike the thought of </p><p></p><p></p><p>Sent from the <a href="http://www.diabetes.co.uk/app/?utm_source=sig&utm_medium=txt&utm_campaign=appsig" target="_blank">Diabetes Forum App</a></p></blockquote><p></p>
[QUOTE="Thommothebear, post: 483309, member: 64806"] Cassoulet is not as fatty as you might imagine actually, most of the fat can be skimmed off. Which reminds me of a lovely french recipe. i cant remember what its proper name is, but its called mock venison in English. Leg of lamb with ALL visible fat and skin removed (looks very scruffy to begin with), marinated for 24 hours in a mix of olive oil, crushed garlic, finely chopped shallot, crushed rosemary, bay leaves, thyme and a good red wine - something robust is best, like a good shiraz, then roasted preferably in a wood fired oven or stove. First had this down in the Carmargue about 20 years ago and been cooking this myself ever since. Lovely and even better with Mutton. Ideal for service to people who dislike the thought of Sent from the [url=http://www.diabetes.co.uk/app/?utm_source=sig&utm_medium=txt&utm_campaign=appsig]Diabetes Forum App[/url] [/QUOTE]
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