Back in the day I worked somewhere that operated a staff kitchen that delivered plated meals for “working lunches” in meeting rooms, usually the number ordered plus one or two spares.
We had one colleague who had been around for a while who used to always mutter loudly about the extra meal “And that one’s to keep for the Coroner’s Inquest.”
As a youngster, my family were quite poor. My mother knew one of the local ladies who’s husband - a brigadier - liked to go out shooting.
They occasionally popped round with a brase of wood pidgeons and pheasants. Lovingly hung for some time.
I didn’t know what to think about those mouldy old smelly birds.
I would imagine the cavities needed a good wash !
One of the best investments is a good thermometer. I have a Lavatools Javelin that I love (cost around $30). Be sure to remove the meat from the oven or grill before checking.
I’m not a big fan of mint sauce, but I particularly dislike much of the commercial stuff I’ve tried, much of which has a sharp taste of vinegar that obliterates the flavour of the meat. Besides, it’s ridiculously easy to make if you have a pot of mint in the garden.
I don’t like garlic with lamb either, I find it masks the flavour too, even though I would take any amount of it in a pasta dish.
Rosemary works for me though, and I’m quite partial to a little redcurrant jelly too.
Definitely garlic and rosemary with lamb … but here’s something to try … blitz a small jar of anchovies and brush onto the outside of your lamb joint … you won’t believe how much it enhances the flavour.
Interesting, do you mean to puree them or something or just the juice they’re in?
Cooked lamb on the Lidl last night, probably not as good as it should have been as I had it wrapped in foil on a pizza stone with garlic/rosemary and seasoning.
I was cynical of combination cooking but that combi microwave I bought has cooked some incredibly crispy lamb shoulder and chicken dinners in around 30-40% of normal cooking time.
I like ‘spiking’ a joint of lamb and putting a sliver of garlic and a small bit of rosemary with an anchovy fillet around it into the lamb before roasting. The anchovy disappears during cooking, the garlic often seems to melt away also. Lovely.