If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed.
VC,
That shoulder looks very good!
Now have you cooked it in a dish in a stock or just captured the cooking juices in a bowl to knock up a gravy?
Sent from my iPhone using Tapatalk
Just put half an inch of water in it to stabilize temp and keep meat moist and dish catches the fat to stop flare ups.
Didn't make a gravy this time just had a mint sauce instead.
Welcome to NZ Hunting and Shooting Forums! We see you're new here, or arn't logged in. Create an account, and Login for full access including our FREE BUY and SELL section Register NOW!!
Bookmarks