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Tandoori Lamb result

FritzFritz Posts: 179
edited 4:54AM in EggHead Forum
We made a tandoori lamb shoulder roast for Easter Sunday. The flavor and texture of the meat were terrific. The cut of meat was awful. We should have gotten a leg. There was more bone than meat in this cut.[p]We used Raichlen's tandoori marinade but substituted some premade garam masala for the spices that approximated it.[p]The shoulder marinated overnight and cooked about 30 minutes per pound untiul the temp hit 140*.[p]Fritz

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