
2012 - 366 Project
020/366 Preparation for Lamb Balti
This is Lamb neck fillet which we used for our Lamb Curry tonight – I was really taken with the juicyness and redness of the meat. The curry was excellent 😉
The Blog

This is Lamb neck fillet which we used for our Lamb Curry tonight – I was really taken with the juicyness and redness of the meat. The curry was excellent 😉

Just down the road from where I work is Parndon Mill next to the River Stort. Yestreday, for the first time in I don’t know how long, I was able to pop out at lunchtime for a spot of fresh air and a bit of photography. As you walk towards
Website designed by Make Digital Simple