We grow our own food in a suburban village in the North East of England. Follow us as we keep up the battle to be self-sufficient.
Sunday, 22 January 2017
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.