Good Evening from Eastbourne Sovereign Harbour Village UK where my time on writing this blog is 8.30pm


What Herbs & Spices would you use for Lamb


Your storage cupboard should not be clutter with little use Herbs & Spices.


Basicly you should use your common sense to stock only fast moving line and dont think that your vast collection of little jars will improve your cooking skill.


Certain spices dont keep for long as they tend to loose there potence with time.


Dry Herbs on the other hand give you better storage shelf time.


for the use of in Lamb Dishes the following are stocked


Basil, Bay Leaves Ground or whole, Cinnamon Bark & ground, Coriander all sorts, Cumin Ground, Curry of different varieties depend what you like to use often, Dill, Garlic Powder, Marjoram, Mint, Mustard, Oregano, Parsley, Rosemary, Savory, Tarragon & finaly Thyme.


If I have missed anything from this list is not intentional and you have my apologies.


I will try at later posting to show you how to use those Herbs & Spices to make delicious dishes.


In the meantime, I look forward to meeting you @ Eastbourne Langney Traditional Market Tue&Sat.


Cooking is a Social Event and should be enjoyed in the company of others.


I look forward to make friends with you and learn in the process to enjoy our cooking at home.


All the best and thank you for following me on this Blog.


Sam Sweiry