020/366 Preparation for Lamb Balti By Mark SetonAuthor / January 20, 2012 / / No CommentsLast Update January 20, 2012 / The River Stort, Harlow The Lock at Parndon Mill, Harlow on the River Stort Share my work! Tweet Tags:curryLambLamb BaltiLamb Curryneck fillet This is Lamb neck fillet which we used for our Lamb Curry tonight – I was really taken with the juicyness and redness of the meat. The curry was excellent 😉 About the author I'm an amateur photographer who enjoys music. I'm a member of the Bishops Stortford Camera club and have embarked on my 2nd 365 journey - I completed my first one back in 2012. Related Posts226/365v3 – Mill Race, Tilty Leave a Reply Cancel reply Your email address will not be published.Your Comment:You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong> Name * Email * Website This site uses Akismet to reduce spam. Learn how your comment data is processed.