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Yum

Took Nigel Slater's advice and cooked a slow roasted lamb for dinner, having first smeared it in a paste of garlic, cumin and thyme. It was delicious. I almost fell off my chair in shock when young F, usually very sceptical of any new taste especially if it is a sauce, was moved to declare that he liked the gravy. Sadly I did not have chickpeas in stock for Nigel Slater's recommended accompaniment, but boiled potatoes, steamed carrots and peas with a dash of mint seemed to do the trick.

Slow roasting is such a great way of cooking meat. Every time I do it, I kick myself for not doing it more often. All it actually requires is the ability to think about the meal several hours in advance. Alas, that seems to happen all too rarely.

Comments

( 6 comments — Leave a comment )
chickenfeet2003
Jan. 16th, 2011 07:16 pm (UTC)
I slow roasted a slab of pork belly last night. I doubt it is at all good for the waist line but man was it delicious.
nwhyte
Jan. 18th, 2011 10:23 am (UTC)
Yep, slow roasting seems to do well for pork as well, particularly the more fatty cuts.
deborah_c
Jan. 16th, 2011 09:06 pm (UTC)
We've also been Nigel Slater-ing this weekend - roast belly pork in our case. Yum :-)
drasecretcampus
Jan. 16th, 2011 10:12 pm (UTC)
I need to work out from Hugh Fairly-Witless which bit of pig I s-l-o-w roasted for about 24 hours (don't think it was shoulder? may have been hand?) which I picked up for about two quid from a butcher in the Bubble and did me for four or five meals. I did it again, not necessarily with the same cut, but did the hot sizzle first. This dried it out, so maybe the sizzle needs to be much shorter.


Need to be brave and start asking questions of the butcher at the end of my road.
nwhyte
Jan. 18th, 2011 10:23 am (UTC)
Yes, I had fantastic results about a year ago with a cut of pork called 'spiering' in Flanders; apparently it's the neck.

I'm also a bit dubious about the hot sizzle, whether it is even really necessary if you're not too bothered about having a crunchy crust.
mizkit
Jan. 16th, 2011 10:22 pm (UTC)
Wow. That looks like a gorgeous recipe. I'll have to give it a try. Thanks for the link!
( 6 comments — Leave a comment )

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