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Lamb?
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<blockquote data-quote="carty" data-source="post: 2230738" data-attributes="member: 22547"><p>Lamb Henry is 1/4 of a shoulder and makes great stew I cook with garlic and leek a stock cube and not much water in a pressure cooker or slow cooker until the lamb is very tender then strip off the meat and put it back into the stock if there is any fat on the top put in the oven to make crackling add celeriac and swede and cook in oven for about an hour .Serve with lots of green veg </p><p> Carol</p></blockquote><p></p>
[QUOTE="carty, post: 2230738, member: 22547"] Lamb Henry is 1/4 of a shoulder and makes great stew I cook with garlic and leek a stock cube and not much water in a pressure cooker or slow cooker until the lamb is very tender then strip off the meat and put it back into the stock if there is any fat on the top put in the oven to make crackling add celeriac and swede and cook in oven for about an hour .Serve with lots of green veg Carol [/QUOTE]
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