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Old 01-15-2009, 06:31 AM   #11
Sous Chef
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Join Date: Jan 2009
Location: London, England
Posts: 505
If you marinade first it helps break down the properties in the meat. For stews I cover the meat in seasoned plain flour,(just put the flour in a freezer bag with some pepper then add the meat) give it a shake to cover, I don't put salt in 'cause it can dry the meat, by causing it to shrink, (salt draws out moisture) then heat a little olive oil in a heavy pan & sear the meat to seal.

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Old 01-15-2009, 06:39 AM   #12
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Join Date: Dec 2008
Location: Vacherie, LA
Posts: 147
I fix my roast the same was les. The only thing is, I first stuff the roast with sliced garlic, and rub down the meat with a little oil so that more flour sticks to the meat. I brown all sides for a few minutes then put the meat in the slow cooker and turn it on. It takes a while for the cooker to heat up. While this is going on, I add about 2 cups of water to the pot that I was browning the meat in and let all the remnants cook off the bottom. I add this water to the slow cooker. As the meat cooks, the flour starts to fall of the meat and thickens the gravy. As far as lamb goes, I never cook it. I have tried a few times, and I do not like the smell or the way it comes out. I love it in Greek and Lebanese restaurants, but not my own. I have tried both lamb roast and lamb chops.

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