I think I'm turning into Mr. Packer

It does. Noble House (or the one on the other side of the road as it has
the same owner & menu) Chinese restaurant in Southsea, Portsmouth does
crispy shredded lamb, which was the best dish of the several we ordered.

 

I've had it wrapped in lettuce leaves as opposed to pancakes. Makes a
nice contrast.

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email.me:

<thinks>

yes, it was served with lettuce in NH rather than pancakes.

looking at http://www.noblehousecuisine.co.uk/menu.html# it is described as
Mongolian crsipy lamb in the Szechuan Feast

 

Yep - had that at the Chinese Restaurant [1] I visit if I stay in
Birmingham. Delish.

[1] http://www.henrysrestaurant.co.uk/

 

That's bleeding fungus, innit?

Oh, /mico/ - as you were.

 

Sir needs to try the Sizzling Wok Mongolian restaurant on Broadway in
Bedford. You choose the ingredients, put them in a bowl, hand them to
the chefs and they cook it up and serve you at your table. All you can
eat for 8 quid.

It's fucking delightful

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You can do that at the Chinese buffet place at Gunwharf Quays in
Portsmouth. Although, they have a conventional buffet with pre-prepared
stuff as well and usually I can't be arsed to wait for stuff to be cooked.
Tourist trap so it was £13 last time I went.

 

Noted. Ta.

 

You must go to the wrong curry houses then!

I always choose "lamb", mainly because the chicken doesn't taste of
anything, but now I've sort of gone off the cubes of chicken breast
they seem to use, and would prefer it if they used chicken thighs
occasionally.

Very slowly.

heh - it never ceases to amaze me when I visit Spain or Greece how the
goats survive on what they do.

 

How very 80s.

[1] I used to go fairly regularly to one in Ealing, when I worked
nearby, called the Mongolian Barbecue.

 

I always choose lamb because the chicken will have been produced in
inhumane conditions.

 

I always go with "meat"

 

I like 'named meat'

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On 25/03/2011 13:52, Simon Wilson wrote:

.... and quite nice it was too.

Dismantled as per the huntin' shootin' fishin' video I posted earlier.

Recipe:
http://www.womanandhome.com/article...rnley-whittingstall-s-pheasant-casserole.html