MINT INFUSED LAMB. empty 1 tea bag of contents. fill bag with - TopicsExpress

MINT INFUSED LAMB. empty 1 tea bag of contents. fill bag with mint and rosemary. boil the kettle. put herb filled bag into cup of boiling water. add salt until saturated. making sure there are no floaters in cup, put salt/herb water into syringe. inject all through leg of lamb. sprinkle mint and rosemary over outside, place in webber to slow cook for 1 hour for every kg at around 120 celcius. then turn up heat to brown properly at end. the salt water comes out during cooking, tenderizing and flavouring the meat. at its best when lamb is medium to well done.

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