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For more extreme barbecues you really need to bring a strong, hoppy IPA. I've found that quite a peppery bone-in ribeye tastes amazing along with a well hopped IPA. The piney and citrus notes of the hop bomb perfectly compliment the tender, spicy, slightly fatty the meats. Recently there is a craze for double or Imperial IPAs that are hoppy and high in alcohol content, but normally balanced with a thick almost sweet maltiness. These double IPAs are delicious homemade dishes with a grilled leg of lamb seasoned with much garlic and rosemary, or a tender smoked beef ham. Furthermore, cheese lovers swear by the flavor combination of blue cheese and Gorgonzola with IPA.

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Put the lamb meat into a large sauce pan and cover with standard water. Season with salt and pepper and allowed the water to come to a boil. Peel and cut the carrots in about half. Peel and chop the rutabaga into portions. Chop the "white" of the leeks, but save saving money bits (about an inch from exactly where stalk divides) for afterwards on. Add all to the sauce pan, then cover minimize to the lowest heat. Allow this to simmer for about 2 1/2 hours. Peel and cut the potatoes, then add them on the pot. Recover and simmer for another half lesson. When the potatoes are nearly done, add the flour (and particular water if needed) to thicken the broth. Chop the green bits off the leeks and add them to the pot, along more than parsley, and simmer for 10 more minutes before serving.