Thursday, June 26, 2014

Lamb shoulder roast

The roasting of the lamb continues, tonight we had a lamb shoulder roast and it was melt in your mouth good. We slow roasted it for four hours packed with onions, potatoes, garlic and broccoli. It's almost hard to believe how tasty and tender lamb is if you've never had it. It is a completely different eating experience to beef and pork. Beef is much tougher and can dry out while roasting if not done correctly, lamb on the other hand stays moist and tender.
The onions add a nice flavour to the meat and potatoes and the dripping makes a really delicious gravy for your meal. +Linda Dean is particularly good at making gravy.
Linda can best describe the cooking method of this meal though. My fun begins when the meal is cooked and I get to photograph it in the hopes that my images make your mouths water. That they stir the hunger in your bellies for decent home cooked meals and flavours that you might not have tried before.
I really do love photographing good food, it's not always easy to get the right image because you want your pictures to cause a reaction in the viewer, to inspire a desire in your audience.
I know several people back home that will be eating a roast this week because of this blog post. In fact they will probably be eating several over the coming weeks.
I'm still in shock at the lack of lamb in the USA, maybe these posts will stir more of a desire to try it and we'll start seeing it turn up in the shops. If possible try and get it from a local farmer though as it will be less processed and should be a superior cut of meat. We're lucky in Oregon that we have several very high quality farms willing to sell lamb at a good price.
The potatoes were cooked in with the meat and other veg and so soaked up all those flavours, we then mashed them with garlic and the onions and they turned out great.
The final meal was just fantastic and we have plenty of left overs for a snack later and tomorrow. For more information on the cooking method feel free to drop +Linda Dean a message.

No comments:

Post a Comment