"sf" > wrote in message
...
> 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.

Oh blast! I know what you mean. I used to make a beef and pickled walnuts
dish and it was superb and had the most unique piquant flavour but for some
reason the recipe disappeared and do you think I can find it?

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.

Ah! and you can't find any convenient Armenian to ask? ;-))