Hello!!!!


Yesterday I made a "tagine" using 2 lamb shoulders, the usual Moroccan spices & once the meat was removed to cool enough to remove the bones I added sliced dried figs & dates.  Very nice with a couscous tossed with herbs & toasted almond slivers


I also used 2 lamb fore shanks with ribs attached to make a batch of korma. To which I added carrots & peas for fast midweek meals.

Tonight I'm thinking a roast... Leg of lamb with potatoes etc.

I bought a whole lamb this week very cheaply, straight fromthe farm, but it's broken up into joints not sliced into chops etc so no good for mid week unless I do all the slow cooking over the weekend.

Frizz, that sounds wonderful!

Bentpenny, I love my slow cooker and it is great for summer too because it doesn't produce much heat in the kitchen.

I filled a half sheet pan with chicken leg quarters, lots of sliced onions and a halved head of garlic and broiled the chicken on both sides, then used a hot oven to finish the cooking . . . adding a little vermouth and water to keep the vegetables from burning.  I tossed in some fresh asparagus spears to roast just a couple of minutes before taking it out of the oven - that's a one-dish meal for you!

spaghetti

Roast wild duck with ginger, honey, garlic and tamari rub, served with roast Brussels sprouts and cauliflower, followed by pancakes with lemon juice and sugar (I made low carb pancakes, the rest of the family had normal gluten-free ones!).

Cheese salad and I can demolish my last avocado as well.

Normally, being traditionalists, we would have our roast but 'we' is an 'I' today until hubby comes home from hospital tomorrow