ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Netting

Misc.
Hi Linda - yes you can cook with the netting on. But, I personally hate it. When you remove it after it's cooked, all the seasonings and crisp bits of the outside of the meat come off with it. I always take the netting off, apply my seasonings (this way you can season the inside of the meat, too) and then retie with my own kitchen string.

Enjoy your lamb!
MsgID: 0058360
Shared by: Terrie, MD
In reply to: ISO: Netting on Boneless Leg of Lamb
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Netting on Boneless Leg of Lamb
  Linda - Houston, TX
2 Netting
  Terrie, MD
3 Recipe: Roast or Grilled Leg of Lamb - re: Netting on leg of lamb
  Kelly~WA
4 Good Idea Terrie,MD! (nt)
  Kelly~WA
ADVERTISEMENT
Random Recipes
  • Weeknight Hash
  • WEEKNIGHT HASH 2 lbs. yellow or red potatoes, peeled and diced 3 to 4 medium shallots, thinly sliced (or 1/2 yellow onion, chopped medium) 1 large clove garlic, minced 2 Tbsp. olive oil 1 cup dry white wine (or 1 cup ...
  • Bang Bang Shrimp (Bada Bing Bada Bang Shrimp)
  • First, I changed the name to Bada Bing Bada Bang Shrimp. sauce is made with: 1 cup Olive Oil Mayo 1/4 cup Sweet Chili Sauce A few good shakes of Sirracha Hot chilli sauce Coat the shrimp with Vigo Italian Flavored Brea...
  • Dutch Apple Cake or Dutch Peach Cake (1949)
  • DUTCH APPLE CAKE 1 cup unbleached flour, sifted 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon granulated sugar 1/4 cup shortening 1 large egg 1/4 cup milk 3 3/4 cups tart apples, peeled, cored and slice...
  • Chunky Blue Cheese Dip
  • CHUNKY BLUE CHEESE DIP 1 cup sour cream 4 ounces good-quality blue cheese, coarsely crumbled 1 1/2 tablespoons red wine vinegar 1/4 teaspoon salt Dash of cayenne pepper Combine the sour cream, blue cheese, vinegar, s...
  • Pasta and Shrimp Without Cream Sauce - Reply to Marti
  • Hi, Marti -- I just saute onions, garlic and chopped green or red bell pepper together, then add the shrimp and either a can of chopped tomatoes or a can of tomato sauce, whatever I have on hand. I season it quickly wi...
  • Cafe au Lait Frappe (using ice cream, blender)
  • CAFE AU LAIT FRAPPE "This shake is thin and smooth and has a rich coffee flavor. For a thicker version, blend 6 ice cubes into drink once it is blended." 1 cup strong coffee or espresso, cooled 1 cup lowfat milk 1 cu...
ADVERTISEMENT
  • Chili Joes
  • CHILI JOES 1/2 lb ground beef round 1 (7 oz) can whole kernel sweet corn, drained 1/2 cup frozen chopped onion 1/2 cup frozen chopped green bell pepper 1/2 cup ketchup 4 tsp chili powder 1 tsp cumin 4 large burger bun...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Netting
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!