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Wild meat doesn't have the fat needed to baste the spuds and onions.
Stick with the lamb chops and don't trim the fat off.
A suet crust on top is not the traditional way, so you aren't missing anything.
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I wouldn't dream of putting a crust on mine Margaret, I just have a ceramic dish about 13" x 10" x 2" deep fill it with layers of meat, onions and spuds add a stock cube, then cover with foil, sorted