We eat it all year round. No massive whole birds, but breast steaks used in a variety of ways. This particular delight was constructed by the local butcher. Wrapped in bacon, and filled with a very good stuffing, it was a lovely meal.
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Joint effort tonight - I cooked the lamb rack and roasties, Ann did the veggies, gravy and mint sauce.
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Je vous tire mon chapeau monsieur et madame …
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To follow the lamb, Ann cooked a Sussex Pond Pudding. A 4 hour steamed suet pudding with a whole lemon in the middle.
Looked a bit meh, but tasted amazing - rich and intensely lemony 
.
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Beautifully cooked lamb Not seen that pudding before, but anything lemon 
is up my strasse, must try 
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That Lamb looks lush.
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Not my dinner, just reminded elsewhere of a Christmas lunch in a Herefordshire hotel where one of the “courses” was a Sobranie Black Russian cigarette.
1983 at a guess.
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Eighties acid was great.
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Rookie error of not both being spicy mexican
Most in the trade would be panicking, but my legendary cut n shut caters for this problem.
Clever use of cheese to cover the cut.
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That is short pleasure and not enough for rudeness, though I do like your veg is in the glaze
We were supposed to be having Thai at a local (ish) pub, but found out that their chef Anchari was having some family issues and wasn’t able to cook.
The alternative was…
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