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Meat Cooking Basics
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THAT!!! Looks delicious!Did you use pork or lamb?
I like using Lemon juice, melted butter and coarse salt on lamb ribs. Leave it to marianade for a day or three and then slow barbeque on a low heat. The fat should drip out slowly then you know the heat is correct.Takes about 3 hours for a big rib.
It was fantastic :)
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