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Six Legs of Lamb! - Forno Bravo Forum: The Wood-Fired Oven Community



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Six Legs of Lamb!

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  • Six Legs of Lamb!

    I cooked six legs of lamb on Sunday for our annual block party!

    OK, only four went into the oven and the other two went on the BBQ rotisserie.
    Then, because I'm still getting the hang of this and had the oven too hot this time, I had to get two out of the WFO and into the more moderate heat of my electric oven. The other two were fine just inside the door.

    Two were marinated in a white wine and herb mixture, two were coated with a homemade Moroccan spice rub and then basted with a honey and lemon sauce and the last two were just oiled, salted & peppered.

    They were served up with mint sauce, mint jelly, mint yogurt and - one everyone really enjoyed - a peppery strawberry & mint chutney.

    This was all done in the midst of band after band of severe thunderstorms with torrents of rain. I got totally drenched but the lamb was fine ... more than fine ... it was terrific!
    Attached Files

  • #2
    Re: Six Legs of Lamb!

    sounds like great fun!
    Sharing life's positives and loving the slow food lane


    • #3
      Re: Six Legs of Lamb!

      Making my mouth water here, looks great. Gratz!!
      Do not meddle in the affairs of dragons, for you are crunchy and taste
      like chicken...

      My 44" oven in progress...


      • #4
        Re: Six Legs of Lamb!

        Mmmh, sounds and looks lovely!

        Any chance of you posting the recipe for that srawberry pepper chutney at all?
        "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)



        • #5
          Re: Six Legs of Lamb!

          Thanks everyone!

          As for the salsa, Frances, here you are - very simple. One thing to know, though ... it should be served within a few hours and kept refrigerated till it is. It will still taste fine the next day but it will not look very appealing.
          It's actually meant to be served with grilled salmon and I imagine that would be a great pairing.

          Strawberry Salsa
          1 cup chopped strawberries (250ml)
          1 tbsp chopped mint (15ml)
          1 tsp lime juice (5ml)
          1 tsp balsamic vinegar (5ml)
          1 tsp sugar (5ml)
          1 tsp cracked black pepper (5ml)

          Clean and hull strawberries, chop into ¼ inch dice and place in a medium bowl. In a separate small bowl whisk together lime juice, balsamic vinegar, sugar and black pepper until well combined. Pour over strawberries, sprinkle with freshly chopped mint and gently mix.

          (Salmon: squeeze lemon and lime juice over salmon, sprinkle with chopped thyme & oregano and drizzle with olive oil. Refrigerate for 30 minutes. Season with salt & pepper. Grill.)