![\"\"](\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/lamb1-150x150.jpg\")
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1 \u00bd Kg Minced Lamb
\n2 Sun Dried Tomatoes, Finely Chopped
\n250 g Feta Cheese, Crumbled
\n3 Tbsp Fresh Basil, Finely Chopped
\n1 Tbsp Fresh Rosemary, Finely Chopped
\n1 Tbsp Minced Garlic
\n1 Tsp salt
\n\u00bd Tsp Black Pepper
\n50 g Milk Powder
\n75 g White Dried Breadcrumbs (5% By Weight Of Meat)
\n300 g (20%) Cold Water<\/p>\n
\n1 Make slurry from Water & Bread Crumbs <\/p>\n","protected":false},"excerpt":{"rendered":" 1 \u00bd Kg Minced Lamb 2 Sun Dried Tomatoes, Finely Chopped 250 g Feta Cheese, Crumbled 3 Tbsp Fresh Basil, Finely Chopped 1 Tbsp Fresh…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[46],"class_list":["post-1894","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1894","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=1894"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1894\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=1894"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=1894"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 If you are using a chunk of lamb, cut the Lamb into 20mm cubes and put in freezer for \u00bd to 1 hour to chill completely before Mincing. It is better for mincing if the Lamb is nearly solid.
\n3 Prepare other ingredients while waiting for the lamb to chill.
\n4 When Lamb is chilled enough you can then mince it and add the ingredients to it and mix by hand until combined.
\n5 Then put through mincer again. Put back in freezer if not cold enough first.
\n6 Too Watery add more crumbs. Too Dry add more water.
\n<\/span><\/strong>7 Return it to the freezer to re-chill before Stuffing.<\/p>\n