On Mon, 21 Jan 2013 13:11:42 +1100, "Farm1" >
wrote:

> The would have an affinity with red wine. did the Armenian Baby leg of lamb
> (even the name of which sounds good) use red wine?

I have absolutely no memory. I was in my late teens, early twenties
and I don't think the menu was very descriptive or else I wouldn't be
on this lifelong quest. I even had to find out from a butcher what
"baby" leg of lamb was.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila