113 Broiled Meat

Preparation info

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    • Difficulty


Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

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Comment on Method

I hope you will forgive the obvious plug for New Zealand Lamb in the Step 1 photograph below. I have no reservations in this direction because I am confident, having tasted lamb from many countries, that New Zealand leads the world in over-all quality. My favorite lamb comes from the coastline stations where up to one ton of sea salt falls to the acre. This adds a ta