by admin | Jun 23, 2016 | Mains
Light the kamado and get the temperature up to 125c (kamado thermometer as this is where we are cooking the meat, not the lower rack temperature). Set up the BBQ with no heat deflector, putting the drip tray on the rack and the meat on the extender rack. Add soaked...
by admin | Oct 28, 2013 | General
Boneless Lamb Shoulder MARINADE Dried Oregano Lemon Zest Salt & Pepper Cumin Olive Oil 1. Mix together marinade ingredients into a clip bag and place the lamb shoulder in. let it to sit in the fridge overnight. 2. Brown the meat well in a pan / on the BBQ...
by admin | Apr 27, 2013 | Mains
This serves 4 -6 people depending on the meal sizes. INGREDIENTS 2-3 lamb shanks 2 teaspoons dried oregano 1 teaspoon dried thyme or rosemary 8 small cloves garlic, peeled and crushed 2 tablespoons olive oil (Cooking Spray) 250ml red wine 2 tablespoons finely diced...
by admin | Feb 27, 2012 | Mains
Ingredients Spice mix 1 tablespoon ground ginger 1 teaspoon ground black pepper 1 teaspoon ground cinnamon 1 tablespoon ground turmeric 1½ tablespoons paprika Spice paste 4 garlic cloves 1 brown onion, roughly chopped 1 red chilli, seeded and chopped (or dried...
