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⠀⠀⠀⠀⠀⠀⣰⣿⠏⠀⠀⠀⠻⣿⣆⠀⠀⠀⢠⣿⡟⠁⠀⠀⠙⣿⣧⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⣰⣿⠋⠀⠀⠀⠀⠀⠘⣿⣿⣿⣿⣿⡏⠀⠀⠀⠀⠀⠈⢿⣧⠀⠀⠀⠀⠀
⠀⠀⠀⠀⣰⣿⠇⠀⠀⠀⠀⠀⠀⠀⢧⠿⣧⠿⣴⠀⠀⠀⠀⠀⠀⠀⠘⣿⣧⠀⠀⠀⠀
⢰⣿⣿⣿⣿⣧⣤⠀⠀⠀⢀⣀⠀⠀⠀⠀⣤⡀⠀⠀⠀⣀⡀⠀⠀⠀⣤⣼⣿⣿⣿⣿⡆
⢀⣤⣿⣿⣯⣭⣭⠀⠀⠀⢿⣿⡇⠀⢀⣤⣿⣧⡄⠀⢸⣿⣿⠀⠀⠀⣭⣭⣽⣿⣯⣤⡀
⠘⢻⣿⠏⠉⠉⠉⠀⠀⠀⠈⠉⠀⠀⠀⠉⠉⠉⠁⠀⠀⠉⠁⠀⠀⠀⠉⠉⠉⠙⣿⣿⠃
⢀⣿⣟⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⣹⣿⡄
Seasoned with cumin and chili, grilled over hot charcoal, they’re juicy, tasty and extremely satisfying.
Marinating the lamb beforehand is simple but essential. Food scientist Dr Stuart Farrimond has explained in his book “The Science of Cooking” that during this time “Salt starts to tenderize meat by ‘denaturing’ the surface proteins” thus the meat becomes softer and remains tender after cooking.
(¸.•´ (¸.•` * ¸
✫
‵⁀) ✫ ✫ ✫.
`⋎´✫¸.•°*”˜˜”*°•✫
✫¸.•°*”˜˜”*°•.✫
☻/ღ˚ •。
/▌*˛˚
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╔╗╔╗─────────╔═╦╗─────╔═╦╗˛.o•°★°•o.˛
║╚╝╠═╗╔═╦═╦╦╗║║║╠═╦╦╦╗╚╗║╠═╦═╗╔╦╗
║╔╗║╬╚╣╬║╬║║║║║║║╩╣║║║╔╩╗║╩╣╬╚╣╔╝
╚╝╚╩══╣╔╣╔╬╗║╚╩═╩═╩══╝╚══╩═╩══╩╝
──────╚╝╚╝╚═╝☯✫✰★✰✫☯2016
…………………...☼☼...
……………… …*•○♥○•*…
……………… .*♥♫♀♂♫♥*’…
………..……*♥•♦►♫◄••♥* …
……………*♥☺▬♥☺♥▬☺♥* …
………….*♥•♥▬#♠ ♥#▬♥•*♥*…
…………*♥♫♥♥▬♫♥ ♥♫▬♥*♫* …
………*♥☺♥☺♥♫*♣♥♫♥☺♥☺ ♥*…
…….*♥♣♫♥♣♥☺♥♫♥☺♥� �♫♣♥*…
…….*♥♥☺♣♥♫♥♥♫♥☺♥♫ ♥♣☺♥♥*…
….…………………▓█...
…….………………▓█...
………………….๑۩۞۩๑…
•*´❄`*•.¸.•*´❄`*•.¸.•*´❄`*•.¸.•*´❄`*•.¸.•*´❄`*•.¸.•*´❄`*•.
(☆*✦✦ℳerry ℭhristmas & A ℋappy 2016✦✦ *☆ )
*•.✩.•*´*•.✩.•*´*•.✩.•*´*•.✩.•*´*•.✩.•*´*•.✩.•*´*•.✩.•*
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▄▄▄▌▐██▌█ - REP - REP - REP - REP - REP ▌
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▀(@)▀▀▀▀▀▀▀(@)(@)▀▀The minus rep truck▀▀▀(@)▀
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▀(@)▀▀▀▀▀▀▀(@)(@)▀▀▀The plus rep truck▀▀▀(@)▀