PRAISE BRAISE

 I've always liked Lamb.

It was sometimes hard to find in the stores when I came to the U.S.A. in 1976.

The lore was that G.I's in the U.K as they, preparing for the the WWII European campaign, had been force fed Mutton Stew..  They vowed never to again  eat Mutton/Lamb.

These days I see Lamb in the markets -  mostly Rack of Lamb, Shoulder Chops, or boneless Leg.

That's not good enough!   The best meats are cooked on the bone.

I got myself a bone-in shoulder of Lamb by mail order.

Here it is;  naked, and then with injections of Rosemary and Garlic.

'Tis now braising in the oven, together with potatoes and mushrooms.

'Twill be my feast tomorrow and the next day.  After that there should be enough leftovers for Shepherd's Pie.

                            Coming to room temperature

                        With Garlic and Rosemary inserted

                   

                    Lamb and Veg braising away in the Oven

                                        Nibbling sample

                   

  

               Off the bone and  ready to be plated,  heated and eaten on                         Wednesday. And a ton left over for Shepherd's Pie

Taters and mushrooms all ready for Wednesday dinner