Dish of the Day
Saturday was a little blurry so with friends coming to lunch on Sunday I fell back on this favourite recipe.
A frozen Shoulder of Lamb.
Couple of carrots, an onion , garlic, rosemary salt and pepper.
Put all into a large roasting pan with half a pint of water, cover in foil and put into the simmering oven of the Aga at about eight o'clock Saturday night.
Today get some leeks, Hoi-sin sauce and tortillas.
Get the lamb out about midday, put into a roasting dish and crisp up in the hot oven. Shred the leeks and cook in the fat when the lamb is roasted, (about twenty minutes)
Shred the lamb - juicy beyond belief - and eat like Chinese duck rolled in tortillas with leeks and sauce.
The best way to enjoy lamb, ever - unless you are Welsh.
