Assay: Total Acidity 10% by Titration Appearance: White to Light Yellow Powder Particle Size: 100% through 80 Mesh Loss on Drying: < 5.0% Heavy Metals: < 20ppm Arsenic(As): < 2ppm Lead(Pb): < 2ppm
Organic Sparkling Normandy cider, Perry and Calvados.
Coconut sparkling water, organic coconut vinegar, coconut mct oil, organic coconut sugar, organic coconut wraps, organic coconut chips.Exporter
3kg Lamb Flaps 3/4 cup Bourbon BBQ Sauce 3/4 cup Honey 1 Cup Brown Sugar (packed) 1/3 cup Apple Cider Vinegar 4 tspn Minced Garlic 2 tspn Sweet Paprika INSTRUCTIONS Mix all ingredients together, pour over Lamb Flaps and marinate for a minimum 2 hrs or overnight if preferred Place Lamb Flaps in slow cooker on Low After 6hrs remove Lamb and scoop out oil from Lamb Mix some corn flour and water and stir in till desired sauce thickness Remove sauce and then coated each Lamb Flap in the sauce before returning to the slow cooker Place tea towel under lid and cook a further 2hrs on Low If you want them a bit more sticky you can switch to High for the last 60 mins Serve and enjoy
