Food thought for the day

[strange_raptors]

Today we did a roast. It was a roast that celebrated the things that spring bring - lambs and new potatoes. I am fond of lamb; I like the taste, the texture, the fat. I like the way the meat soaks up flavours of garlic, lemon, and rosemary; the way it can be cooked fast or slow. Tonight we elected for the latter, and cooked a shoulder joint for three and a half hours. I admit, I was quite dubious to start. I like lamb that is pink and tender - lamb that is overcooked makes me sad, and I tend to deem it a disappointing waste. I'm not sure what I was expecting from this roast ... certainly not the delectably tender, soft, melting, lightly moistened by fat, flesh that I served up. Needless to say, the lamb is all gone. It was, in a way, one of the easiest joints that I've ever carved, because the meat just fell off the bone. I can see that there are times when fast cooking is needed - for a chop, say - but I think I'm rather converted to the idea of slow cooking joints. Just remember to give me some warning if that's what you want! 

Comments

[footnotetoplato.livejournal.com]

This really was delicious.

[shanith.livejournal.com]

Sounds so good...

I can almost face lamb now after last year's banquet!

I've promised myself that I can cook lamb when I'm home. Was wondering whether you can recommend any good recipes along the lines of lamb and apricot tagine?