Monday, July 21, 2014

Nothing like a leg of lamb

In all the universe and all the worlds there is nothing quite like a roast leg of lamb. The tenderness and juiciness of the meat, the flavour and texture. Roast leg of lamb will beat roast beef any day of the week in my humble opinion. This week we cooked arguably one of the best pieces of lamb I have ever had. This was a cut from the whole lamb we bought a couple of months back from a local farm here in Oregon.
You would not believe how tender this meat really is. It can make roast beef taste like an old shoemakers boot. We covered the roast in garlic and herbs before roasting to give it that extra flavour and it paid off.
I really enjoy photographing food, especially roasts, they have an ability to make you instantly hungry, to make your mouth water in anticipation of the coming meal.
Even though I've said it before I'm really stunned that lamb is not more popular here in the USA. It would seem to me that it is easier to produce than beef and probably less harmful to the environment.
Served with white scallop squash and garlic along with mashed potatoes. If I was back home I'd probably add some Bisto gravy to the mix, however, we are currently out. We will order more in the future though (can't do without a bit of Bisto).

As always, if you haven't tried lamb you should give it a go. Try getting it from a local producer if possible as it will always be better. If you can't get it from a local producer then I'd recommend New Zealand or Irish lamb as an alternative. Both countries produce fantastic lamb and you won't regret buying it. If you need recipes try Google or drop +Linda Dean a note.

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