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Old 02-24-2008, 06:16 PM   #21
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I am going to try your lamb recipe. I think that you can get lamb chops at Walmart. I get mine at Costco. Lamb is one of my favorite red meats, and it pairs well with rosemary. I have 3 large rosemary bushes in my yard that stay green year around (in Virginia), and supply the whole block with rosemary year round. For a romantic dinner, I have found that lamb is one meat that many people won't eat as it is "cute"

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Old 02-24-2008, 06:21 PM   #22
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Originally Posted by Bigjim68 View Post
..... I have found that lamb is one meat that many people won't eat as it is "cute"
That and squirrel I hear.....

Give us this day our daily bacon.
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Old 02-24-2008, 06:32 PM   #23
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Never tried to pass off squirrel as romantic, but have been told that lamb was too cute to eat.
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Old 02-25-2008, 05:29 AM   #24
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Bigjim, hope you enjoy it. I didn't use to eat lamb much until I moved here to London last year, now I'm eating it more than I do steak which, originally being from the midwest, is strange for me.
Go Sooners
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Old 03-01-2008, 12:15 AM   #25
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Well, whatever you make, homemade biscuits will go with it!

2 cups self-rising flour
4 tablespoons cornstarch
1/4 cup All-Vegetable Shortening, butter or lard
1 cup buttermilk, or you can use whole milk
flour for kneading

Preheat oven to 500 degrees F.
In a mixing bowl, cut the shortening into the Self-Rising Flour with a pastry blender or fork or your fingertips until it resembles coarse crumbs. Blend in buttermilk with fork just until the dough comes together. The dough will be sticky.
Turn the dough onto a lightly floured surface. Knead gently by folding the dough 6 to 8 times.

Press into a circle that's 1 inch thick.

Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Do not twist the cutter until the dough has been cut all the way through (twisting the cutter will cause the biscuits not to rise straight up.
Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.

Bake 8 to 10 minutes or until golden brown.
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