02 April 2015
HOW TO PRESENT A YOUNG SHEEP
Here's the belly ribs of lamb I cooked tonight in a wood oven with a wee bit of wine-steeped French oak spent in the smoking. The fresh bits were cut from the flap to your left, and laid there just to make you dribble. Beneath, it's all dribbly. With that fresh crisp taste ... photo cooknut wickedness all by Philip White.
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