(Porcupined) Leg of lamb seasoned with sea salt ‘n white pepper & dressed with pockets of sliced garlic 
& fresh Rosemary. Pretty much all done prep wise will aim to have main spread mid evening.
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Yeah this is the first thing I thought but I think it was a function of me boiling the fuck out of it. 40mins per kilo plus 20 mins my arse. Took the fucker out after 3 and a bit and it fell apart.
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Been grazing on pigs in blankets all day
Finally sat down to dinner at 6pm, nowt special just roast chicken and sausagemeat stuffing
Washing it down now with my first drink of the day
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Lamb finished roasting, now resting with lid on roasting tin to preserve heat. Gravy done with meat juices, lamb stock & Tawny Port. Spuds around half hr from being ready, stuffing balls in oven & just the sprouts to go on & reheat of the Yorkshire puds.
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Stuffed & fully replete & now got me feet up.
Roast leg of lamb with garlic & Rosemary, tatties & Echallion shallots roasted wiv garlic & Rosemary in duck fat & beef dripping, sosser meat bacon ‘n chestnut stuffing balls, sprouts & lamb stock & Tawny Port gravy with a Yorkshire pudding.
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Admire your Spanish time dinner.
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Wow, it turns out they still allow posting photos of food here, what a wonderful place
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Pie looks great Bruv. Is that a Schallen pie maker?
Ever thought of doing mince pies in it. Oh wait 
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Yep, a Schallen. It really couldn’t be easier.
Mince pies would be….errr……deep dish for sure 
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Totally over did things yesterday on the cooking front and put way too much roast things on the table with some homemade gravy.
The thing that went down the best though were these homemade haloumi and pesto pastries.
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Just carved up the remainder of the roast leg o’ lamb.
Loads leftover fer nice sammidges wiv mint sauce.
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I was too busy making snout-in-trough noises and hoovering vast amounts to take pics, but despite just being Sam & I (for once, blessed-be!), it was full works yesterday and today, complete with a two-(short)-rib roast off a local farm (raised full-life, killed and butchered on-farm) which was a last minute change. Add roast tates & 'snips, Yorks pud, home made bread and cranberry sauces, home made gravy, carrots, sprouts, and sausagemeat, onion, chestnut and sage stuffing it has been a two-day orgy of epic overindulgence.
The meat was the second-best rib-roast I’ve ever eaten - beaten only by a heavily aged £100 four-rib that I bought in Oxford’s covered market years ago - given a couple of days to come up to room temp and rubbed down with mustard, salt and butter, and cooked as rare as is just barely decent, it was insanely tender and very tasty indeed, being perfect again today with the absolute minimum of warming, and with lashings still left to go into sarnies.
Couple of very nice Bordeaux tonight as well 
My liver is now foie-gras, and my life shortened: no regrets.
Cheers all!
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Pinched!
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Also nicked 
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