We didn’t do much Sunday – ate a humungous fry up for brunch (lamb and rosemary sossidge, apple-smoked bacon, egg, black pudding, beans, sourdough toast), and then some nice fresh home made scones for supper. And slumped.
Monday I decided to go to Ikeal. Astonishingly, perlmonger elected to accompany me. The roads through Bristol were very quiet; this was because everybody in the area was already *at* Ikeal, and it was *packed*. Still, we trundled round, buying 2 wicker hampers to tidy up Under The Stairs, a plastic mat with fish on for the cats’ food bowls, a new step stool, two mats for by the patio doors, and some tealights.
Came home and cooked dinner. We bought half a salt marsh lamb last year, and so we decided to cook the leg (why did we only have one leg, when it was half a lamb? Was it deficient in the leg department?). This leg of lamb was *huge*. And utterly gorgeous. Studded it with garlic and rosemary, and bunged it in the oven with a good sloosh of red wine. Had it with green beans and garlic in tomatoes, and roasted spuds.
While it was in the oven, we did indeed clear out the horror under the stairs, and put down the new door mats. So Project House is continuing well.
Last night, perlmonger chopped the rest of the meat off the bone, and we minced up most of it. We cooked some into Madhur’s Ground Meat with Peas, which unaccountably I have not put online yet. There are two more tubs of mince in the freezer, and some sliced lamb in the fridge, so thats [counts] five exceedingly generous meals from that joint.
Hmmm, I pot-roasted a shoulder of lamb on Saturday and, despite eating it up every day, I still have a big wodge left (at least a pound of meat).
Can I chop it up and make something for the freezer, or freeze as-is, or is it bin time do you think?
Providing it’s been in the fridge, it’s probably ok. I go by the smell.
However, I’d probably cook it now before freezing it, as it’s – what – five days on?
Bought on Thursday, cooked on Saturday. Smells ok to me but must be getting a bit past it by now 🙁
Such a shame to chuck it out but I don’t know what I can do with it.
I suppose it depends on which way you halve the lamb, but if you do it conventially, that is lengthwise, surely you will have one back leg, usually called leg leg and the front leg, usually called shoulder.
Or am I missing something.
Whatever, it sounds delicious!
> (why did we only have one leg, when it was half a lamb? Was it deficient in the leg department?)
Shame it wasn’t one of Rawlings’s cattle. Then it would have been a unidexter.