"Melba's Jammin'" ha scritto nel messaggio
>I just bought a small lamb roast < $22 at $7/lb. <cough> So you can see
>it's just a little over three pounds. It looks wonderful < I don't
> know what they cut from it to make it this size but I feel fortunate to >
> have it * it has only the shank bone going through the middle of it.
>
> I have never in my borned days cooked (from raw) lamb.
> -Barb

I recommended chermoula marinating yesterday to sf, because it was
absolutely fabulous, but my other fave is to roast it in the oven same temp
all the time with lemons squeezed over it and then left in the pan,
artichokes , optional kalamata olives and whole garlics in their skin with a
few rosemary branches. Salt over all. Cook slowish, I do it only to rare
unless I have rare haters coming. When finished lift out the meat to rest,
and the other things to garnish. I then dump cooked cannelini beans and
canned would be fine. Stirred into the fond and heated through in the oven
and Roberto is your zio.

Carve the meat, serve with the artichokes, roasted garlic, olives and
seriously tasty beans.

"Steve Pope" ha scritto nel messaggio

> It sounds like a leg, in which case it is often braised.
> If it's a shoulder instead, then roasting is preferred.
> But you could roast a leg too.
> Steve

I think the opposite! The shoulder is so hard to carve that it often is
better braised so it comes away from the bone easier. The leg is my
favorite roast in all the world.

On Apr 8, 11:41*pm, "Bob Terwilliger" >
wrote:
> Steve asked:
>
> >>> One of my coworkers got badly infested with worms in his lungs after
> >>> eating undercooked lamb.
>
> >> That is just too creepy.
>
> > Bob, do you happen to know where he bought the lamb, or where
> > it was from?
>
> Yes, he says it was the Lebanese restaurant inside the Intercontinental
> Hotel in Bahrain.

We're staying at the Hotel IC this Summer, but it's the one in
Chicago. Is there any history of folks getting sick from American
lamb?

One of the nice things about living in St. Louis is its proximity to
Chicago, and it goes both ways. For anyone visiting Chicago--or
anywhere in IL--over the next few months (thru Jun 14), Best Western
has a good promotion going on. Details if anyone is interested.
>
> Bob

--Bryan

d tie it, sear it
> till browned in a hot pan with olive oil and roast at about 325 until the
> internal temp was about 160.
>
> Always let the roast rest for 15 minutes to set the juices.
>
> Paul

Mein Gott, 160 deg. for lamb is way overdone. It should always be
served rare or nearly rare. Nobody wants it well done.

N.

> books I have say 180 is best for lamb but that is way too well done for my
> taste. *But in keeping with the picky eater thread, I surely would eat it
> that way if my host served it that way. *I still worry about trichinosis
> though.
>
> Paul


I don't believe there's been any trich in the US in decades, and then
it MIGHT have been possible to have it in pork. 180 deg. for lamb is
super-awful sounding.

N.

On Thu, 9 Apr 2009 08:32:50 +0200, Giusi wrote:

> I then dump cooked cannelini beans and
> canned would be fine. Stirred into the fond and heated through in the oven
> and Roberto is your zio.
>
<snort>

your pal,
blake

"Nancy2" > wrote in message
...
>d tie it, sear it
>> till browned in a hot pan with olive oil and roast at about 325 until the
>> internal temp was about 160.
>>
>> Always let the roast rest for 15 minutes to set the juices.
>>
>> Paul
>
> Mein Gott, 160 deg. for lamb is way overdone. It should always be
> served rare or nearly rare. Nobody wants it well done.

Actually the times we made the roast I described it was quite lovely.
Plenty of juice and not at all dry. Well done, yes but I would say leaning
towards medium well. I surely would not want it any more well done than
that.

Paul

Giusi > wrote:

>"Steve Pope" ha scritto nel messaggio

>> It sounds like a leg, in which case it is often braised.
>> If it's a shoulder instead, then roasting is preferred.
>> But you could roast a leg too.
>> Steve

>I think the opposite! The shoulder is so hard to carve that it often is
>better braised so it comes away from the bone easier. The leg is my
>favorite roast in all the world.

I agree about lamb shoulder being hard to carve. The lamb
shoulder cuts I have gotten are random-shaped with bones
in random locations, and no obvious way to slice them up.
You either hafta be willing to go at them animal-style, or
to waste some meat.

Part of my preference for shoulder (either lamb or pork)
is they seem to have coarser grain and absorb rubs,
marinades, and smoke better. The rub-down I mentioned
for lamb shoulder earlier gives an excellent result.
I should however give leg of lamb more of a try.

Steve

On Apr 9, 12:00*pm, "Paul M. Cook" > wrote:
> "Nancy2" > wrote in message
>
> ...
>
> >d tie it, sear it
> >> till browned in a hot pan with olive oil and roast at about 325 until the
> >> internal temp was about 160.
>
> >> Always let the roast rest for 15 minutes to set the juices.
>
> >> Paul
>
> > Mein Gott, 160 deg. for lamb is way overdone. *It should always be
> > served rare or nearly rare. *Nobody wants it well done.
>
> Actually the times we made the roast I described it was quite lovely.
> Plenty of juice and not at all dry. *Well done, yes but I would say leaning
> towards medium well. *I surely would not want it any more well done than
> that.
>
> Paul

Good. I exaggerated, but you have redeemed yourself. ;-) I should
have said that I don't know anyone who likes it more well done than
rare or medium rare.

N.

Nancy2 wrote about lamb:

> I should have said that I don't know anyone who likes it more well done
> than rare or medium rare.

It ought to depend on the cut. Cook's Illustrated ran lamb shoulder chops
through their test kitchen and battery of tasters, and came to the
conclusion that they are much better when they're cooked medium-well rather
than medium or less. Lamb loin chops, on the other hand, are wonderful rare.

Bob

(Steve Pope) wrote in news:grjd7v$70f$1
@blue.rahul.net:

> Pennyaline > wrote:
>
>>Steve Pope wrote:
>
>>> It sounds like a leg, in which case it is often braised.
>
>>You sure about that? Legs roast up well, and IME it's kind of unusual
>>(and unnecessary) to braise a true leg of lamb.
>
>>> If it's a shoulder instead, then roasting is preferred.
>
>>Braising is preferred for a lamb shoulder, or for any shoulder cut of
>>meat for that matter.
>
> In my experience, lamb shoulder is good for quick-cooking
> (grill, broil, or fast roasting). Lamb leg is not, and I
> often notice that people braise it.
>

That's certainly contrary to my experience here and Aussies eat a _lot_ of
lamb. Legs are routinely roasted. It is in fact the archetypal lamb roast.

Roast leg of lamb for dinner, left over roast lamb on sandwiches. For some
of us the lamb sandwiches are the best bit - I always buy a leg bigger than
needed for the two of us. I'm not a big rare meat eater - I like mine done
so that it's still moist but not much pink.


--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

Bryan wrote:

> We're staying at the Hotel IC this Summer, but it's the one in Chicago.
> Is there any history of folks getting sick from American lamb?

My coworker's problems with parasites should not be taken as any reflection
on the Intercontinental chain of hotels. That chain has an excellent
reputation, and I've enjoyed staying in several of them. (Bahrain, London,
Tampa, and San Francisco, to be specific.)

I myself have eaten in the Lebanese restaurant I mentioned, and I would be
happy to eat there again. You just have to be sensible in what you eat.

I'm not aware of any history of people getting sick from eating American
lamb, but that doesn't necessarily mean it hasn't happened. I'd check with
the CDC if I were worried about that kind of thing.

Bob

"Steve Pope" scritto nel messaggio

> You either hafta be willing to go at them animal-style, or
> to waste some meat.
>
> Part of my preference for shoulder (either lamb or pork)> is they seem to
> have coarser grain and absorb rubs,> marinades, and smoke better.
> Steve

Part of my fondness for lamb precludes using anything that will alter its
character a lot, but rather I like to enhance it. I cook lamb at a lower
temperature and prefer it rare, really rare. I often have to cook it more
so as not to turn off guests, however.

Shoulder makes a fabulous Italian braise with garlic, cloves, nutmeg,
cinnamon, lots of onions and tomato. I serve it with polenta and there's
never a scrap left.

Wayne Boatwright wroate:

> Cook as with any roast, a hot start and slower finish is fine. My choice
> would be fresh rosemary sprngs around and on top of the meat and slivers
of
> fresh garlic imbedded in the meat.


Oh, dahling, that is just SOOOOOO ***...I bet you molest the po' lil' lambie
before you eat it, too.

;-D


--
Best
Greg

"The trouble with socialism is that you eventually run out of other
people's money."~~~~Margaret Thatcher

On Thu, 9 Apr 2009 08:18:15 -0700 (PDT), Nancy2 wrote:

>> books I have say 180 is best for lamb but that is way too well done for my
>> taste. *But in keeping with the picky eater thread, I surely would eat it
>> that way if my host served it that way. *I still worry about trichinosis
>> though.
>>
>> Paul
>
> I don't believe there's been any trich in the US in decades, and then
> it MIGHT have been possible to have it in pork. 180 deg. for lamb is
> super-awful sounding.
>
> N.

as far as i know, the most cases in the u.s. recently have come from eating
bear meat:

The few cases in the United States are mostly the result of eating
undercooked game, bear meat, or home reared pigs. It is most common in the
developing world and where pigs are commonly fed raw garbage.

<http://en.wikipedia.org/wiki/Trichinosis>

your pal,
yogi

On Thu, 9 Apr 2009 18:46:04 -0700, Bob Terwilliger wrote:

> Bryan wrote:
>
>> We're staying at the Hotel IC this Summer, but it's the one in Chicago.
>> Is there any history of folks getting sick from American lamb?
>
> My coworker's problems with parasites should not be taken as any reflection
> on the Intercontinental chain of hotels. That chain has an excellent
> reputation, and I've enjoyed staying in several of them. (Bahrain, London,
> Tampa, and San Francisco, to be specific.)
>
> I myself have eaten in the Lebanese restaurant I mentioned, and I would be
> happy to eat there again. You just have to be sensible in what you eat.
>
> I'm not aware of any history of people getting sick from eating American
> lamb, but that doesn't necessarily mean it hasn't happened. I'd check with
> the CDC if I were worried about that kind of thing.
>
> Bob

living in fear of lamb, beef, or raw eggs yolks doesn't strike me as being
particularly appealing.

your pal,
blake

On Apr 10, 1:30*pm, blake murphy > wrote:
> On Thu, 9 Apr 2009 18:46:04 -0700, Bob Terwilliger wrote:
> > Bryan wrote:
>
> >> We're staying at the Hotel IC this Summer, but it's the one in Chicago..
> >> Is there any history of folks getting sick from American lamb?
>
> > My coworker's problems with parasites should not be taken as any reflection
> > on the Intercontinental chain of hotels. That chain has an excellent
> > reputation, and I've enjoyed staying in several of them. (Bahrain, London,
> > Tampa, and San Francisco, to be specific.)
>
> > I myself have eaten in the Lebanese restaurant I mentioned, and I would be
> > happy to eat there again. You just have to be sensible in what you eat.
>
> > I'm not aware of any history of people getting sick from eating American
> > lamb, but that doesn't necessarily mean it hasn't happened. I'd check with
> > the CDC if I were worried about that kind of thing.
>
> > Bob
>
> living in fear of lamb, beef, or raw eggs yolks doesn't strike me as being
> particularly appealing.

I second that.
>
> your pal,
> blake

--Bryan

In article >,
Melba's Jammin' > wrote:

> I just bought a small lamb roast ‹ $22 at $7/lb. <cough> So you can
> see it's just a little over three pounds. It looks wonderful ‹ I don't
> know what they cut from it to make it this size but I feel fortunate to
> have it * it has only the shank bone going through the middle of it.

Oh, man. Are you ever in for a treat.

> I have never in my borned days cooked (from raw) lamb. (A couple months
> ago I heated some already-roasted lamb from TJ. That's as close to
> cooking it as I've ever come.) I had some samples of leg of lamb at my
> food co-op last week and it was seriously delicious.
>
> Does a hot start and a slow finish apply to a lamb roast? I'd love to
> see the outside of it nice and brown, but at 3#, will it have enough
> time in a slow oven to brown if I don't start it hot?

Hot start and slow finish'll do just fine. Otherwise just do it at
325-350F for about 40 minutes per pound. (I like my lamb medium. Your
lamb may vary.)

> My plan is to KISS * rosemary is my herb of choice for sprinkling on top
> of it. Do I want to slather on some olive oil first?

I don't usually bother. Rosemary's a good choice. Don't forget to
roast a head of garlic with it!

> BTW, I don't think I'll be cooking this for a while ‹ maybe not until
> next week, in fact. I have to consult with my hostess about this * she
> may not be interested in lamb for Easter dinner.

I bought a nice hogget (year-old lamb) forequarter (shoulder) to roast
for tomorrow. Will do potatoes, carrots and butternut squash in with
the meat, and do peas and gravy to go with it. OH man.

Miche

--
Electricians do it in three phases

In article >,
(Steve Pope) wrote:

> Giusi > wrote:
>
> >"Steve Pope" ha scritto nel messaggio
>
> >> It sounds like a leg, in which case it is often braised.
> >> If it's a shoulder instead, then roasting is preferred.
> >> But you could roast a leg too.
> >> Steve
>
> >I think the opposite! The shoulder is so hard to carve that it often is
> >better braised so it comes away from the bone easier. The leg is my
> >favorite roast in all the world.
>
> I agree about lamb shoulder being hard to carve. The lamb
> shoulder cuts I have gotten are random-shaped with bones
> in random locations, and no obvious way to slice them up.

Do butchers in the US get no training?

> You either hafta be willing to go at them animal-style, or
> to waste some meat.

Nah, a properly cut lamb shoulder is no problem to carve.

Miche

--
Electricians do it in three phases

In article >,
Rhonda Anderson > wrote:

> (Steve Pope) wrote in news:grjd7v$70f$1
> @blue.rahul.net:
>
> > Pennyaline > wrote:
> >
> >>Steve Pope wrote:
> >
> >>> It sounds like a leg, in which case it is often braised.
> >
> >>You sure about that? Legs roast up well, and IME it's kind of unusual
> >>(and unnecessary) to braise a true leg of lamb.
> >
> >>> If it's a shoulder instead, then roasting is preferred.
> >
> >>Braising is preferred for a lamb shoulder, or for any shoulder cut of
> >>meat for that matter.
> >
> > In my experience, lamb shoulder is good for quick-cooking
> > (grill, broil, or fast roasting). Lamb leg is not, and I
> > often notice that people braise it.
> >
>
> That's certainly contrary to my experience here and Aussies eat a _lot_ of
> lamb. Legs are routinely roasted. It is in fact the archetypal lamb roast.

Same in New Zealand.

> Roast leg of lamb for dinner, left over roast lamb on sandwiches. For some
> of us the lamb sandwiches are the best bit - I always buy a leg bigger than
> needed for the two of us. I'm not a big rare meat eater - I like mine done
> so that it's still moist but not much pink.

Oh my god yes, to the lamb sandwiches! Best part of the deal.

Miche

--
Electricians do it in three phases

In article >,
"Paul M. Cook" > wrote:

> "Bobo Bonobo®" > wrote in message
> ...
> On Apr 8, 3:28 pm, "Paul M. Cook" > wrote:
> > Then I'd roll it up and tie it, sear it
> > till browned in a hot pan with olive oil and roast at about 325 until the
> > internal temp was about 160.
>
> 160? That's well done. Lamb is nice more like medium. For lamb
> *stew* I cook it all the way, but ever since I had it med rare at the
> restaurant at a Hotel Sofitel, I never overcook roast lamb.
> Especially not a $7/# roast.
>
> It's worked well in the past. Yeah it was on the medium well side but I've
> not experienced a lot of people who care for the rarer flavor. The recipe
> books I have say 180 is best for lamb but that is way too well done for my
> taste. But in keeping with the picky eater thread, I surely would eat it
> that way if my host served it that way. I still worry about trichinosis
> though.

Interesting. I've never heard of trichinosis being an issue with sheep.
Pork, yes, but not lamb/mutton.

Miche

--
Electricians do it in three phases

On Apr 9, 12:10*pm, (Steve Pope) wrote:
> Giusi > wrote:
> >"Steve Pope" *ha scritto nel messaggio
> >> It sounds like a leg, in which case it is often braised.
> >> If it's a shoulder instead, then roasting is preferred.
> >> But you could roast a leg too.
> >> Steve
> >I think the opposite! *The shoulder is so hard to carve that it often is
> >better braised so it comes away from the bone easier. *The leg is my
> >favorite roast in all the world.
>
> I agree about lamb shoulder being hard to carve. *The lamb
> shoulder cuts I have gotten are random-shaped with bones
> in random locations, and no obvious way to slice them up.
> You either hafta be willing to go at them animal-style, or
> to waste some meat.

When I saw that you were advocating going at a lamb "animal style,"
it made me think of lonely shepherds.
I've also hears that the newborn lambs give...no. I'm not going to
finish that sentence.
Here in Missouri:
http://www.riverfronttimes.com/1999-...sed-say-neigh/
>
> Steve

--Bryan

On Sat, 11 Apr 2009 05:42:55 -0700 (PDT), Bobo Bonobo®
> wrote:

>Here in Missouri:
>http://www.riverfronttimes.com/1999-...sed-say-neigh/

It gives a whole new meaning to "I love my dog".


--
I love cooking with wine.
Sometimes I even put it in the food.

On Apr 11, 9:02*am, sf > wrote:
> On Sat, 11 Apr 2009 05:42:55 -0700 (PDT), Bobo Bonobo®
>
> > wrote:
> >Here in Missouri:
> >http://www.riverfronttimes.com/1999-...sed-say-neigh/
>
> It gives a whole new meaning to "I love my dog".
>
Over the years I've worked with some real hicks, mostly on overnight
cleaning crews. One of them told me this joke:
What's the difference between f-ing a woman and f-ing a horse? You
don't need a stepladder to f a woman.

I wonder how he came up with that.

--Bryan
The album, "School of the Americas" is now available online.
Go to: http://www.thebonobos.com/
Click on the album cover to purchase. This is a fold out case with a
lyrics booklet for only $9.99. That's right folks, only $9.99.

In article >,
Miche > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > I just bought a small lamb roast ‹ $22 at $7/lb. <cough> So you can
> > see it's just a little over three pounds. It looks wonderful ‹ I don't
> > know what they cut from it to make it this size but I feel fortunate to
> > have it * it has only the shank bone going through the middle of it.
>
> Oh, man. Are you ever in for a treat.

Cross your fingers, Toots. My concern (albeit a small concern) is that
the size of the roast (a titch past three pounds) * 1.4 kilos) is big
enough to "roast properly"; i.e., it'll be in the oven long enough to
acquire nice color. I think a brief hot start will help that, and a
good thermometer after that.

(snips)

> Rosemary's a good choice. Don't forget to roast a head of garlic with it!

Didn't bring one with me and around here real garlic is an unknown
commodity. I did, however, bring four nice cloves to sliver and insert.
>
> > BTW, I don't think I'll be cooking this for a while ‹ maybe not until
> > next week, in fact. I have to consult with my hostess about this * she
> > may not be interested in lamb for Easter dinner.

I'm writing this from Beck's and we will have lamb for dinner tomorrow.
She's not sure if she'll tell La Twerp what it is, though. Oy.

> I bought a nice hogget (year-old lamb) forequarter (shoulder) to roast
> for tomorrow. Will do potatoes, carrots and butternut squash in with
> the meat, and do peas and gravy to go with it. OH man.
>
> Miche

I'd eat anything you'd fix, Kiddo. In a heartbeat. Except for, well,
you know.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

On Sat, 11 Apr 2009 07:14:02 -0700 (PDT), Bobo Bonobo®
> wrote:

>On Apr 11, 9:02*am, sf > wrote:
>> On Sat, 11 Apr 2009 05:42:55 -0700 (PDT), Bobo Bonobo®
>>
>> > wrote:
>> >Here in Missouri:
>> >http://www.riverfronttimes.com/1999-...sed-say-neigh/
>>
>> It gives a whole new meaning to "I love my dog".
>>
>Over the years I've worked with some real hicks, mostly on overnight
>cleaning crews. One of them told me this joke:
>What's the difference between f-ing a woman and f-ing a horse? You
>don't need a stepladder to f a woman.
>
>I wonder how he came up with that.
>
I wonder how they keep from getting kicked into next Tuesday? On
second thought, I don't want to know. TMI. LOL

--
I love cooking with wine.
Sometimes I even put it in the food.

On Apr 11, 10:25*am, sf > wrote:
> On Sat, 11 Apr 2009 07:14:02 -0700 (PDT), Bobo Bonobo®
>
>
>
> > wrote:
> >On Apr 11, 9:02*am, sf > wrote:
> >> On Sat, 11 Apr 2009 05:42:55 -0700 (PDT), Bobo Bonobo®
>
> >> > wrote:
> >> >Here in Missouri:
> >> >http://www.riverfronttimes.com/1999-...sed-say-neigh/
>
> >> It gives a whole new meaning to "I love my dog".
>
> >Over the years I've worked with some real hicks, mostly on overnight
> >cleaning crews. *One of them told me this joke:
> >What's the difference between f-ing a woman and f-ing a horse? *You
> >don't need a stepladder to f a woman.
>
> >I wonder how he came up with that.
>
> I wonder how they keep from getting kicked into next Tuesday? *On
> second thought, I don't want to know. *TMI. *LOL

The companion joke asked, "What's better about f-ing a woman that f-
ing a horse? You don't have to walk all the way around front to kiss
them afterwards."

--Bryan
The album, "School of the Americas" is now available online.
Go to: http://www.thebonobos.com/
Click on the album cover to purchase. This is a fold out case with a
lyrics booklet for only $9.99. That's right folks, only $9.99.

On Sat, 11 Apr 2009 08:32:03 -0700 (PDT), Bobo Bonobo®
> wrote:

>The companion joke asked, "What's better about f-ing a woman that f-
>ing a horse? You don't have to walk all the way around front to kiss
>them afterwards."

OK, I chuckled.

--
I love cooking with wine.
Sometimes I even put it in the food.

Melba's Jammin' wrote:

>
> I'm writing this from Beck's and we will have lamb for dinner tomorrow.
> She's not sure if she'll tell La Twerp what it is, though. Oy.
>

Of course not. Roasted Easter Lambkin? Grandma!!!
That's as bad as Bambi venison.

;-)
gloria p

On Apr 11, 11:20*am, sf > wrote:
> On Sat, 11 Apr 2009 08:32:03 -0700 (PDT), Bobo Bonobo®
>
> > wrote:
> >The companion joke asked, "What's better about f-ing a woman that f-
> >ing a horse? You don't have to walk all the way around front to kiss
> >them afterwards."
>
> OK, I chuckled. *

The idea of copulating with a horse is gross, but the idea of kissing
it afterward cracks me up.
>
--Bryan
The album, "School of the Americas" is now available online.
Go to: http://www.thebonobos.com/
Click on the album cover to purchase. This is a fold out case with a
lyrics booklet for only $9.99. That's right folks, only $9.99.

Miche > wrote:

> (Steve Pope) wrote:

>> I agree about lamb shoulder being hard to carve. The lamb
>> shoulder cuts I have gotten are random-shaped with bones
>> in random locations, and no obvious way to slice them up.

>Do butchers in the US get no training?

Good question. The small, free-range rancher I have been
buying lamb from is expert at raising animals but not so
great at butchering them, so I had been getting some odd-looking
cuts from him. He has now grown to the point where he contracts
out the butchering and the cuts look much better.

Steve

In article >,
Melba's Jammin' > wrote:

> In article >,
> Miche > wrote:
>
> > In article >,
> > Melba's Jammin' > wrote:
> >
> > > I just bought a small lamb roast ‹ $22 at $7/lb. <cough> So you can
> > > see it's just a little over three pounds. It looks wonderful ‹ I don't
> > > know what they cut from it to make it this size but I feel fortunate to
> > > have it * it has only the shank bone going through the middle of it.
> >
> > Oh, man. Are you ever in for a treat.
>
> Cross your fingers, Toots. My concern (albeit a small concern) is that
> the size of the roast (a titch past three pounds) * 1.4 kilos) is big
> enough to "roast properly"; i.e., it'll be in the oven long enough to
> acquire nice color. I think a brief hot start will help that, and a
> good thermometer after that.

Yeah, that should work.
>
> (snips)
>
> > Rosemary's a good choice. Don't forget to roast a head of garlic with it!
>
> Didn't bring one with me and around here real garlic is an unknown
> commodity. I did, however, bring four nice cloves to sliver and insert.

Excellent.

> > > BTW, I don't think I'll be cooking this for a while ‹ maybe not until
> > > next week, in fact. I have to consult with my hostess about this * she
> > > may not be interested in lamb for Easter dinner.
>
> I'm writing this from Beck's and we will have lamb for dinner tomorrow.
> She's not sure if she'll tell La Twerp what it is, though. Oy.

Oh dear. La Twerp's at That Age, huh?

> > I bought a nice hogget (year-old lamb) forequarter (shoulder) to roast
> > for tomorrow. Will do potatoes, carrots and butternut squash in with
> > the meat, and do peas and gravy to go with it. OH man.

> I'd eat anything you'd fix, Kiddo. In a heartbeat. Except for, well,
> you know.

Oh go on, M'sieur, it's waffer thin...

Miche

--
Electricians do it in three phases