On Nov 17, 3:54*am, sf > wrote:
>
> The lamb Lin mentioned would be a good start!
>

The first year we were out cruising we sailed down the coast from
California to Mexico and found ourselves in Puerto Vallarta for
Easter. My husband really wanted a leg of lamb for Easter dinner but
it was way too hot to fire up the oven on the boat to enjoy that
particular feast. Then, a good friend told us that if we offered to
make the food, the Yacht Club would buy the ingredients and we could
use the big industrial kitchen to prepare it all. Great we thought!

The only catch was that we had to put out a sign up sheet to let all
the other cruisers know of the feast. Little did we know how the
cruising fleet loves a good feed for a small price and like us, didn’t
want to use their ovens to heat up their boats.

We ended up cooking eleven legs of lamb for 60 people! We enlisted
our “good friends” who told us about this great deal as well as a few
more friends who encouraged this effort. All in all it was great fun
and a tremendous success.

I believe that my husband used the Joy of Cooking for instructions on
how to cook the lamb. The rest of us just winged it for the potatoes,
veggies, salad and I don’t remember what else.

Barb
s/y Arabella
www.sailinglinks.com