just to keep the cooks corner alive,
for tonights feast...tender roast lamb, baked potato,pumpkin,julien carrots,zuchini, peas, gravy and mint sauce. not sure about desert yet, ice cream?
we have the family coming over for dinner, so that will be nice!
cheers....

Anne and I are on the way over

Anne cooks a magnificent roast lamb. She stabs the lamb and placed cloves of garlic in the holes before basting the lamb with a micture of mild mustard and plum jam.

Enjoy your dinner!

Silly question... but why not use a lamb that's already dead

OT, she likes killing stuff

Fair enuff !!

My Mum always told me to marry a knife girl. Come to think of it - Mum had a bit of a lisp

We poke garlic in as well, then place sprigs of rosemary and thyme on top with a dribble of extra slutty olive oil. Might give the mustard and plum jam a bash.

We have roast lamb every Wednesday night at my place. YUM YUM.

I lay a piece of foil over the top of the lamb for the first hour of the cooking, this slows the cooking of the outside and makes the inside extra tender, I cook for 2.5 to 3 hours depending on the size of the leg.

Unlike beef, with most cuts of lamb if they are too rare they will be tough.

I have tried something new for me, I use my fish filleting knife and cut the bone out of the legs then lay meat out flat, bit of a bang then lay some pre packed chicken stuffing on top, roll out and tie and roast or rotisserie . Yum not always best shape but roll it tight in glad wrap for a few hours keeps it together. Not a butcher but it is good.

thankyou all, for your foody wisdom, the roast lamb was a winner with the family, it was a hope all goes well dinner,for hubby,he goes into hospital for a lung op on tuesday, fingers crossed all will be well.
cheers x

Hope all goes well with the op. please keep us informed keep strong and best of luck.