1 - 10 of 26 for breast of lamb
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Internal temperatures for various meats. Always use a meat thermometer. Source: USDA
Cut lamb breast into serving size ... slice the rest of oranges, crosswise. During last 15 minutes of cooking time, add orange slices to lamb to heat through.
Remove all excess fat on lamb, rub the meat with the cut sides of the lemons. Mix ... remainder of mustard mixture. Continue grilling for 4 minutes on each side.
Cover bottom of pan with olive ... cup water. Simmer. When done, remove chicken and lamb or pork pieces. (These were added to flavor sauce during cooking.)
Wash and trim fat of lamb off. In a ... until meat is very tender and juicy. Meat will fall off bone. Bake at 400 degrees for 45 minutes when sauce is added.
Wipe the lamb with a clean, ... added 15 minutes before the stew is ready to serve. After the dumplings are added, cover the pot and do not open until done.
Sprinkle chicken generously with paprika, salt and pepper. Saute in half the butter until golden brown. Place chicken in large serving casserole and ...
Cook the 1/4 ... and the rest of the ingredients into ... and chicken, and lamb are all done, ... also omit the rice and serve the gumbo over cooked rice.
Put all the ... the meat out of the stock. Cool ... thick. We made ours in a 4 gallon water-bath kettle and all in all it cooked approximately 10 hours.
This broth is ... 2 quarts. Put lamb in large heavy ... fat and discard bones. Cut meat in bite size pieces. Cool or chill broth and lift off excess fat.
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