On 12/10/2013 8:24 PM, sf wrote:
> On Tue, 10 Dec 2013 17:07:46 -0700, Casa Sabrosa > wrote:
>
>> On 12/10/2013 5:04 PM, 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?
>>>
>> Rosemary is _always_ good with lamb or mutton.
>>
>> A splash of red wine vinegar might also brighten things up a bit.
>
> S/he has thyme. Rosemary is over kill.
>
I've found they can work together, but as an either/or I'd grant you
choosing one is better.