<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title> &#187; Lamb</title>
	<atom:link href="http://the-flying-chef.com/category/lamb/feed/" rel="self" type="application/rss+xml" />
	<link>http://the-flying-chef.com</link>
	<description></description>
	<lastBuildDate>Tue, 25 Aug 2009 08:43:04 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.9.2</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Redcurrant and Honey Glazed Lamb (Crock Pot)</title>
		<link>http://the-flying-chef.com/2009/08/redcurrant-and-honey-glazed-lamb-crock-pot/</link>
		<comments>http://the-flying-chef.com/2009/08/redcurrant-and-honey-glazed-lamb-crock-pot/#comments</comments>
		<pubDate>Mon, 17 Aug 2009 15:17:30 +0000</pubDate>
		<dc:creator>TheFlyingChef</dc:creator>
				<category><![CDATA[Glaze]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Anti-Bacterial]]></category>
		<category><![CDATA[Camphor Laurel]]></category>
		<category><![CDATA[Cheese Boards]]></category>
		<category><![CDATA[Chopping Boards]]></category>
		<category><![CDATA[Crock Pot]]></category>
		<category><![CDATA[Eco Friendly]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[Leg Lamb]]></category>
		<category><![CDATA[Mezzaluna Boards]]></category>
		<category><![CDATA[Platter Boards]]></category>
		<category><![CDATA[Redcurrant]]></category>

		<guid isPermaLink="false">http://the-flying-chef.com/?p=3856</guid>
		<description><![CDATA[
			
				
			
		
I tagged this to make for a game I am involved in, even though I do not own a crock pot. I cooked a 2.7kg leg pf lamb in a slow oven for 6 hours and the end result was fall apart, really tender cooked lamb. The pan juices along with the glaze made the [...]]]></description>
		<wfw:commentRss>http://the-flying-chef.com/2009/08/redcurrant-and-honey-glazed-lamb-crock-pot/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Moroccan Lamb Fillet (backstrap)</title>
		<link>http://the-flying-chef.com/2009/06/moroccan-lamb-fillet-backstrap/</link>
		<comments>http://the-flying-chef.com/2009/06/moroccan-lamb-fillet-backstrap/#comments</comments>
		<pubDate>Wed, 24 Jun 2009 07:54:34 +0000</pubDate>
		<dc:creator>TheFlyingChef</dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Anti-Bacterial]]></category>
		<category><![CDATA[Backstrap]]></category>
		<category><![CDATA[Camphor Laurel]]></category>
		<category><![CDATA[Cheese Boards]]></category>
		<category><![CDATA[Chopping Boards]]></category>
		<category><![CDATA[Eco Friendly]]></category>
		<category><![CDATA[fillet]]></category>
		<category><![CDATA[marinade]]></category>
		<category><![CDATA[Mezzaluna Boards]]></category>
		<category><![CDATA[Moroccan]]></category>
		<category><![CDATA[Platter Boards]]></category>
		<category><![CDATA[Spices]]></category>

		<guid isPermaLink="false">http://the-flying-chef.com/?p=3729</guid>
		<description><![CDATA[
			
				
			
		
This is very simple marinade to make and is wonderful with lamb served over couscous and topped with a mint yogurt. This works particularly well with a lamb fillet (backstrap) as it is one of the better cuts of lamb and comes out so juicy and tender. I marinated my lamb in the morning before [...]]]></description>
		<wfw:commentRss>http://the-flying-chef.com/2009/06/moroccan-lamb-fillet-backstrap/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lemon Pepper Lamb</title>
		<link>http://the-flying-chef.com/2009/05/lemon-pepper-lamb/</link>
		<comments>http://the-flying-chef.com/2009/05/lemon-pepper-lamb/#comments</comments>
		<pubDate>Wed, 20 May 2009 17:03:51 +0000</pubDate>
		<dc:creator>theflyingchef</dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Low Carb]]></category>
		<category><![CDATA[Quick and Easy]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Anti-Bacterial]]></category>
		<category><![CDATA[Cheese Boards]]></category>
		<category><![CDATA[Chopping Boards]]></category>
		<category><![CDATA[chops]]></category>
		<category><![CDATA[Eco Friendly]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Mezzaluna Boards]]></category>
		<category><![CDATA[Pepper]]></category>
		<category><![CDATA[Platter Boards]]></category>
		<category><![CDATA[Sauce]]></category>

		<guid isPermaLink="false">http://thebestrecipes.wordpress.com/?p=3614</guid>
		<description><![CDATA[
			
				
			
		
This is a great way to prepare lamb, from the seasoning used on the lamb, to the sauce served with it, it is really delicious. The recipe does call for lamb chops but I had some backstraps (fillets) to use up so made it with these instead. The lamb was beautifully tender and we loved [...]]]></description>
		<wfw:commentRss>http://the-flying-chef.com/2009/05/lemon-pepper-lamb/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sun-Dried Tomato and Herb Stuffed Leg of Lamb</title>
		<link>http://the-flying-chef.com/2009/05/sun-dried-tomato-and-herb-stuffed-leg-of-lamb/</link>
		<comments>http://the-flying-chef.com/2009/05/sun-dried-tomato-and-herb-stuffed-leg-of-lamb/#comments</comments>
		<pubDate>Thu, 14 May 2009 18:16:45 +0000</pubDate>
		<dc:creator>theflyingchef</dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Roasts]]></category>
		<category><![CDATA[Anti-Bacterial]]></category>
		<category><![CDATA[Camphor Laurel]]></category>
		<category><![CDATA[Cheese Boards]]></category>
		<category><![CDATA[Chopping Boards]]></category>
		<category><![CDATA[Eco Friendly]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Leg Lamb]]></category>
		<category><![CDATA[Mezzaluna Boards]]></category>
		<category><![CDATA[Platter Boards]]></category>
		<category><![CDATA[Roast Lamb]]></category>
		<category><![CDATA[stuffed]]></category>
		<category><![CDATA[stuffing]]></category>
		<category><![CDATA[sun-dried tomato]]></category>

		<guid isPermaLink="false">http://thebestrecipes.wordpress.com/?p=3603</guid>
		<description><![CDATA[
			
				
			
		
This was an experiment I did for Easter this year and it turned out very well. I bought the lamb already off the bone and cut it myself before stuffing. But you can ask your butcher to do this for you,he will even cut it ready for stuffing and rolling to make it easier. I [...]]]></description>
		<wfw:commentRss>http://the-flying-chef.com/2009/05/sun-dried-tomato-and-herb-stuffed-leg-of-lamb/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Creamy Pesto Sauce for Lorac OOPs I mean Lamb</title>
		<link>http://the-flying-chef.com/2009/03/creamy-pesto-sauce-for-lorac-oops-i-mean-lamb/</link>
		<comments>http://the-flying-chef.com/2009/03/creamy-pesto-sauce-for-lorac-oops-i-mean-lamb/#comments</comments>
		<pubDate>Mon, 30 Mar 2009 21:14:32 +0000</pubDate>
		<dc:creator>theflyingchef</dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Quick and Easy]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Anti-Bacterial]]></category>
		<category><![CDATA[Camphor Laurel]]></category>
		<category><![CDATA[Cheese Boards]]></category>
		<category><![CDATA[Chopping Boards]]></category>
		<category><![CDATA[Eco Frierndly]]></category>
		<category><![CDATA[Mezzaluna Boards]]></category>
		<category><![CDATA[Pesto]]></category>
		<category><![CDATA[Platter Boards]]></category>
		<category><![CDATA[Sauce]]></category>

		<guid isPermaLink="false">http://thebestrecipes.wordpress.com/?p=3451</guid>
		<description><![CDATA[
			
				
			
		
I served this sauce with prosciutto wrapped lamb but it would also be good over pasta. It is super simple to make and takes no time at all to whip up. If you would like to read more reviews on this recipe please click here.
If you have been keeping up with the progress of my [...]]]></description>
		<wfw:commentRss>http://the-flying-chef.com/2009/03/creamy-pesto-sauce-for-lorac-oops-i-mean-lamb/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
