Meat Suggestions welcome. June 16, 2024 A decent rub and marinade, any ideas? by seriously_this 14 Comments AutomaticBowler5 5 months ago That’s a loin, guessing venison, maybe a large lamb. Season it up and cook like a steak. It is tender. Goudinho99 5 months ago That’s one ugly croissant Chemicalintuition 5 months ago Wash your pocket knife seriously_this 5 months ago It’s lamb, I want a decent rub that will compliment the fat during cooking that isn’t garlic. Jmsaint 5 months ago Barnsley chops are so flavourful, you dont really need anything other than salt and pepper. Inc0gnitoburrito 5 months ago Any reason you arranged this as Fallopian tubes? Montanabanana11 5 months ago Marinade with soy sauce, red wine, rosemary and olive oil, salt and pepper. jucymeatflaps 5 months ago Don’t eat the pocket knife. Asthmos 5 months ago lamb? make potjie. always potjie! Advanced_Pudding8765 5 months ago In Australia we call them lamb loin chops and they are normally split cut in half through the centre nowcalledcthulu 5 months ago If you have access to harissa and don’t want garlic, that’s a good option. Lamb and harissa makes a really basic merguez. pantomime_mixtures42 5 months ago Looks like the head of Balrog Live-Accountant-1227 5 months ago Keep it simple, salt, pepper, bake it till it gets somewhat close to your desired temp then sear it nicely at the end to seal the juiciness. ObiWanJimobi 5 months ago Barnsley chop. Delicious 🤤Write A CommentYou must be logged in to post a comment.
AutomaticBowler5 5 months ago That’s a loin, guessing venison, maybe a large lamb. Season it up and cook like a steak. It is tender.
seriously_this 5 months ago It’s lamb, I want a decent rub that will compliment the fat during cooking that isn’t garlic.
Jmsaint 5 months ago Barnsley chops are so flavourful, you dont really need anything other than salt and pepper.
Montanabanana11 5 months ago Marinade with soy sauce, red wine, rosemary and olive oil, salt and pepper.
Advanced_Pudding8765 5 months ago In Australia we call them lamb loin chops and they are normally split cut in half through the centre
nowcalledcthulu 5 months ago If you have access to harissa and don’t want garlic, that’s a good option. Lamb and harissa makes a really basic merguez.
Live-Accountant-1227 5 months ago Keep it simple, salt, pepper, bake it till it gets somewhat close to your desired temp then sear it nicely at the end to seal the juiciness.
14 Comments
That’s a loin, guessing venison, maybe a large lamb. Season it up and cook like a steak. It is tender.
That’s one ugly croissant
Wash your pocket knife
It’s lamb, I want a decent rub that will compliment the fat during cooking that isn’t garlic.
Barnsley chops are so flavourful, you dont really need anything other than salt and pepper.
Any reason you arranged this as Fallopian tubes?
Marinade with soy sauce, red wine, rosemary and olive oil, salt and pepper.
Don’t eat the pocket knife.
lamb? make potjie. always potjie!
In Australia we call them lamb loin chops and they are normally split cut in half through the centre
If you have access to harissa and don’t want garlic, that’s a good option. Lamb and harissa makes a really basic merguez.
Looks like the head of Balrog
Keep it simple, salt, pepper, bake it till it gets somewhat close to your desired temp then sear it nicely at the end to seal the juiciness.
Barnsley chop. Delicious 🤤