To defrost 1.5 kg of boned lamb safely, it typically takes about 10 to 12 hours in the refrigerator. For quicker defrosting, you can use the cold water method, which takes approximately 1 to 2 hours, ensuring the lamb is sealed in a waterproof bag. Avoid defrosting at room temperature to reduce the risk of bacterial growth. Always cook the lamb immediately after thawing using the cold water method.
10-15 mins
It depends on the bone structure and height of the individual. If the parents are large boned, medium boned or small boned then the weight would fluctuate and the same with height. Also culture has something to do with it. Most Asians or Japanese are small boned and petite, while it's not uncommon for some black people or even Caucasians or Europeans to be large boned.
William Lamb was born on March 15, 1779.
Terry Lamb was born on September 15, 1961.
Terry Lamb was born on September 15, 1961.
April Lamb was born on March 15, 1985.
Christina Lamb was born on May 15, 1965.
it takes about 15 years if not about 20 years then in thirty years the could die
15
The general rule for lamb is, for every kilogram of weight, cook for an hour at 190 - 200 degrees Celsius, depending on the efficiency of your oven, or 180 degrees for a fan-forced oven. Thus, a 2kg leg of lamb will take two hours. It is advisable to use a meat thermometer to check at about half an hour before the expected time of finishing. Also, you can add some sauce and spices. Flavors you can include are lime, garlic or vinegar. You can also use some sherry or wine. Once cooking is done, get a foil of aluminium and cover it. Let it rest for 20 minutes before you start serving.
Terry Lamb is 49 years old (birthdate: September 15, 1961).
15 Stone bb Rather less, I would have thought!