Well today we cut Big Boy ram up, well not me but Charlie's grandson who is a butcher. He deboned the shoulder roast for me and that's what I will be cooking for father's day, with garlic, potatoes and sweet potatoes, caulieflower and broccoli with cheese sauce, and a apples pie for dessert. He dressed the rack of lambs something I never buy cause I simply can't afford it. What beautiful tender meat.
One thing I believe is not to waste any part and that means even the fat which is slow baking in my oven atm, already I have a 500gr tin filled up with clear white fat. My Grandmother used to have a dripping pot to store her fat in. This is the first time I have made some. I cut off every little bit of meat so the lard is clean. Those bits will do nicely in a stirfry. The dogs have their share of left overs and bone. Charlie got the liver, kidneys, 2 roasts and loin chops.
I am very happy to have be shown a new skill.
It really warms my heart knowing that you utilize every part of the animal. So many people don't do that.
ReplyDeleteLamb is wonderful meat. The menu sounds lovely.
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