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How To make Loin Of Lamb with Apple and Ginger Stuffing (Irish)
3 lb Loin of lamb, boned
2 Cloves garlic
Sea salt and pepper 2 c Cider (preferably hard)
2 Cooking apples
Juice of 1 lemon 1 ts Sugar
1 ts Ground ginger
First make the stuffing. Peel and core the apples, slice thinly and put into a saucepan with the lemon juice, sugar and ginger. Cook over a gentle heat until the apples are just soft, then set aside to cool. . Preheat the oven for 400 F. Trim the lamb, remove the skin and score the fat. Lay the joint out on a board, fat side down. Spoon the apple mixture along the center. Roll up and tie with twine. Peel the garlic and cut it into slivers, then pierce the joint all over with the point of a sharp knife and slip the slivers of garlic into the pockets formed. Season with the salt and pepper, put the joint in a roasting pan and cook in the hot oven for 30 minutes, then heat the cider in a small pan and pour it over the lamb. Reduce the heat to moderate (350F) and cook for another 40 minutes, basting frequently. When the lamb is cooked, put it onto a heated serving dish and keep warm. Remove any excess fat from the pan juices, boil up over a high heat until reduced slightly, and serve with the sliced lamb.
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CRISPY ROAST PORK SHOULDER RECIPE WITH SKIN (CRACKLING) AND HOMEMADE GRAVY
Simple but super juicy and tender with crispy skin result, this slow cooked Roast Pork Shoulder recipe is the best! (You can use pork butt too). No scoring, No boil in a hot water, No heavy salt and No overnight air dry in the fridge either!
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HOW TO COOK THE PERFECT PORK ROAST SHOULDER WITH CRISPY SKIN (CRACKLING)
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Ingredients:
6 Lb Boneless Pork Shoulder/Pork Butt
2 Tsp fennel seeds
3 Tsp Kosher salt (Recommended)
1 ½ Tsp black pepper or more
2 Tbsp Olive oil
1 Large Onion
6 Garlic Cloves
2 Large Carrots
2 Cups Stock/Broth (Veggie or Beef)/Dry White Wine
HOW TO MAKE TASTY HOMEMADE GRAVY
Ingredients:
Roast Vegetables from the Roast Pork (Onion, Garlic and Carrot)
½ Tbsp Beef Better Than Bouillion/Beef Paste
1 Packet Brown Gravy Mix
¼ Tsp Black Pepper (To Taste)
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