Patrick was coming home from uni, so I thought well I may as well make sure he has a good feed when he arrives so decided to cook the new Christmas rolled lamb recipe and test it out on the family. Poor Patrick arrived home with a nasty cold which, though it did not put him off the process of finally eating a roast dinner with yorkshire pudding, did however render his taste buds useless. The rest of us pronounced the lamb delicious. In fact the only thing needed to add to the roasting pan to make gravy was a little vegetable water, the meat juices and stuffing had provided all the flavour needed. I think it is ready to be released on the public.
In the photos the lamb has been slow roasted at about 140 degrees C for 4 and a half hours, though you can slow it down or speed it up as you require. We had a very hectic weekend preparing for our carpenter who was coming on Monday to help us carry on with the new house build so we had to leave the house and "do stuff" whilst the meat was cooking. The convenient thing about slow roasting is that the meat is ready when you are. Takes the stress out of life I think, always a good plan at Christmas time.
The lamb can be cooked more quickly and it will be equally delicious.
If you would like pink lamb (15 mins/lb + 15 mins at 180 degrees C)
Now we are sufficiently fed it is time to progress to the building part and here is Gavin posing elegantly next to the steel beam that I turfed the children out of bed before double figures (!) on a Monday morning to help move. Many hands make light work. And in fact it did. First floor in progress. Boards to go down, windows in, then it will feel like a proper house. There is a lot of work to do. Thank goodness for creative builder/carpenters.
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