The first time I cooked roast lamb was in my 20's, living in Mutare having just acquired a flock of sheep from some friends and farmers, It was a simple recipe from Jamie Oliver with the lamb shoulder slow roasted on a rack above the roasted potatoes. It was sublime. I was still learning about cooking and although I could prepare a resonable chicken, lamb seemed a little more frightening. With children and a busy farming life the skill became throwing things together at great speed hoping for something tasty that will most likely never be repeated as the fridge will never hold the same ingredients.
Today I have been spurred on to try another first after a lovely client delightfully assumed I had cooked practically every part of a pig, which is in fact not the case. Life is busy and taking the time to learn something new is constantly put to one side. The challenge is pork belly so I have returned to Jamie Oliver's for assistance with simple cooking.
4.5 hrs later..... wow that was delicious. The photos do not really do justice to the crackling nor the softness of the meat.
We are in full tidy up mode before winter arrives, if it ever does as I am sitting with the door wide open and the sun beating in to the living room. Apparently it is 23 degrees outside. The animals finally have a bit of green to eat and are looking much more content with life. Here are the main flock waiting for the second move of the day.
And here is Dyson waiting for some snacks from the table. Such big soulful eyes. How can you deny him. And of course we don't 😊
See you all soon
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I am farming sheep and goats on the Dordogne/Gironde border with my husband and our 3 children. We have an on farm butchery and sell our meat direct to the public via the markets and delivery points in our local area