The kind of sauce is actually one of choice, but the timing of whenever you add it to the method will decide the success of the recipe. Oom Floors advised me that he had by chance decided this technique, when he had to prep sheep’s tails in a hurry. It works significantly properly if you dunk the boiling sizzling sheep’s tails into the sauce. This allows the meat and fat to soak up the flavours of the marinade.
