Sunday, 22 January 2017

Roast lamb

roast lamb Jan 17 (1)

We still have some lamb in the freezer from a food swap two years ago. It was time to use up one of the joints. Into the skin was rubbed a paste made of mustard powder, juniper berries and water. The skin was then stabbed a number of times and into the stab marks was inserted rosemary and cloves of garlic. The joint was then roasted (half hour for every 450g). A lovely end result.

There will be a video about this soon.

roast lamb Jan 17 (2)

roast lamb Jan 17 (3)

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