On Tue, 10 Dec 2013 19:23:31 -0700, "graham" > wrote:

>
> "Sqwertz" > wrote in message
> ...
> > On Wed, 11 Dec 2013 00:04:22 -0000, Emrys Davies wrote:
> >
> >> I am trying to improve my mutton back stew which I make (8 servings) in a
> >> 6
> >> liter slow cooker. At the moment my stock is made up of 900ml of water
> >> which contains 4 oxo lamb cubes and 5 tbsp of aah Bisto Onion Gravy
> >> Granules. I also use five bay leaves, a splattering of dried parsley,
> >> 3
> >> heaped tbsp pearl barley and 3 heaped tbsp split lentils. It is a
> >> really
> >> good stew at the moment but I have just realised, through experience,
> >> that a
> >> few sprigs of thyme will no doubt improve its taste and if you agree with
> >> that can you suggest any other herbs which are 'musts' for my recipe?
> >
> > Lamb always gets at least sage at my house.
> >
> Sage is for pork at mine!

I use sage with chicken and turkey.

--
Food is an important part of a balanced diet.