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Greek-style Slow Roasted Lamb - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Greek-style Slow Roasted Lamb

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  • Greek-style Slow Roasted Lamb

    I cooked pizza last Friday night and by Sunday the oven was down to slow roasting temp so I made this Greek Style Slow Roasted Lamb.

    I didn't take any photos but even better, here is the link to the recipe Greek-style Slow-roasted Lamb Recipe - Taste.com.au

    I cooked it at a lower temp than the recipe at 150'C and I also cooked it for longer (about 5hrs) The only other thing that I changed was that I may have slipped as I was pouring in the wine and about double went over the lamb

    It was sensational! It was not at all dry (I kept the meat loosely covered for most of the cooking) and the meat fell off the bone. The vegies cooking in the juices also had the great flavours of the meat, wine, stock, herbs & garlic.
    Attached Files
    Paul

    Deficio est nusquam tamen vicis ut satus iterum
    (Failure is nothing but the opportunity to start again)
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