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cachukis

(3,947 posts) Thu Apr 2, 2026, 05:50 PM 6 hrs ago

Just trimmed a 7lb boneless leg of lamb of excess

fat and fascia. Pieces great for grilling. Dusted with my own dry rub.
Lost a pound and a half. Rest in fridge until Friday night. Olive oil and lemon juice until Sunday morning. Grill and race to daughter's for 11:00 AM brunch. She has the hummus and tabouli.
Won't be a bite left.

2 replies

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Just trimmed a 7lb boneless leg of lamb of excess (Original Post) cachukis 6 hrs ago OP

Memories enid602 6 hrs ago #1

Have some shanks in freezer. Cook same way. cachukis 6 hrs ago #2

enid602

(9,693 posts)

1. Memories

Reply to cachukis (Original post)

Thu Apr 2, 2026, 05:58 PM

6 hrs ago

My grandmother always did lamb shanks, Scottish style with potatoes, carrots and onions in the bottom of the huge pot. Lots of garlic. Nothing like lamb. Happy Easter.

cachukis

(3,947 posts)

2. Have some shanks in freezer. Cook same way.

Reply to enid602 (Reply #1)

Thu Apr 2, 2026, 06:02 PM

6 hrs ago

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