Ma' made for christmas some morocan lamb this year, and there was these jammy bits at the bottom which I'm told is 'dripping' but I'm not so sure .
Those jammy bits at the bottom with the fat/oil scrapped away was without a doubt the most savory thing I have ever tasted in the whole world. Not being a ponce or nothing, but the umami or whatever it was, I could spread it on toast and eat it by the ton. It was amazing.
( G/PP 💩💩💩💩💩&#128, Mon 18 Feb 2013, 19:47, 1 reply, 13 years ago)

I did a roast chicken with garlic cloves around it in the roasting tin once.
Left it in the oven for a bit too long, but the juices and garlic combined was heavenly. Mopped it up with loads of fresh crusty bread. Fucking gorgeous.
( Davros' Granddad a voice of calm reason in a world of spastics., Mon 18 Feb 2013, 19:51, Reply)

Absolutly lush, best bits I say.

( G/PP 💩💩💩💩💩&#128, Mon 18 Feb 2013, 20:16, Reply)

Yes, because you're so knowledgeable about food.
So much you've permanently wrecked your guts.
( Fucking hell Jeff I am not a robot, Mon 18 Feb 2013, 20:20, Reply)