"Master Chef Richard Campbell" > wrote:
> > [ . . . ]
> Just got out of hospital after they found a blood clot in my leg after
> ankle surgery. They found it just hours after Nick told me about the
> possibility of having one. I hope this makes sense.

Synchronicity! I had just had the doppler ultrasound on my legs a few days
before, after my MD noticed that my legs were swollen. Luckily no clot for
me, just a bunch of drug interactions.

I have to agree with and disagree with Graeme. I think you were fed a too
old lamb.[]

When I was a kid, Easter lamb was about 10 lbs.

> I guess that I should also explain my lamb smoking method. I start very
> hot 400º F and then let things cool down to 225 to 250º F until it
> reaches 140º F in the thickest part of the legs. I rotistere it and baste
> with rosemary olive oil.
>
Now I'm Jonesin' for lamb. It's off to the Thai market to get some (frozen)
New Zealand lamb tomorrow. Thanks for the methodology, Maestro! Pics should
be up Sunday night, if' I don't ferget.

Omigawd, I wrote some in vernacular! Ah be gonna be plonked, fer shure!

--
Intuitive insights from Nick, Retired in the San Fernando Valley
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"
If you can read this, thank a teacher.
If you can read it in English, THANK A VETERAN!