If you want to be really fancy, do it the way Mrs ho har said, but also cut a hole right through the fillet part (end-end), and stuff it with small pieces of a hard cheese (pecorino / parmesan), and some salt, pepper, garlic.

A splash of red doesn't hurt either...

spam reported

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Catch ya
Kelvin

95 defender.....look out high country april 09

Spam???


So you went cheap and used spam instead of lamb?

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1975 2-door RRC, 3.5, LT95 & Fairey OD.
112-752 88" GS 'Crusher'
REMLR no. 264