Revisiting the traditional lamb roast

Discussion in 'Nose to Tail' started by moikel, Jul 12, 2014.

  1. moikel

    moikel Master of the Pit OTBS Member

    This could be in a couple of different threads but I chose here[​IMG]

    It is a very Aussie traditional sunday roast to do leg of lamb served with  mint sauce,roast potatoes & peas.Gravy.

    I have a big shoulder 3kg so 6 & a half pounds.

    Its going in the big old school dutch oven or camp oven as they are often called here.

    Browned the shoulder,chopped bacon,onion,garlic,added a solid thatch of herbs,chicken stock,red wine.

    I will get it to almost done then add frozen peas,fresh mint ,squeeze of lemon.

    I will roast potatoes & pumpkin separate.

    $10 a kg pretty good value .
  2. Oh this is smelling REALLY GOOD!!!!!!!!!!!!!!!!!! I am excited to see it! Fantastic!!! Cheers!!!!!! - Leah
  3. moikel

    moikel Master of the Pit OTBS Member

    Turned out really well.Didnt push it to pulled stage.

    I just carved it & dressed it from here.

    I dug around in the cellar & found a bottle of MAX V(2005) by Robertson of Clare.I bought it as a cancelled export order back in the GFC.It was meant to go to USA.

    Cab sav,malbec,merlot,cab franc & petit verdit. Really something.

    leah elisheva likes this.
  4. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Nice! If I could reach through a wormhole, I'd hand you a fistful of the mint I have growing.
  5. Holy Wow Mick!

    That looks so beautiful!

    The warmth of the table and wood and wine and wonderful quite savory coloring and aroma and, oh it just looks so amazing!

    And the wine sounds incredible! Beautiful job!!!!!!!!!!!

    The whole thing!!!

    Cheers! - Leah
  6. moikel

    moikel Master of the Pit OTBS Member

    Glad you liked it. Mint sauce comes in a bottle or also mint jelly,nostalgia more than anything.I don't think its a great product.

    It was sort of spring lamb with spring peas way back.

    We had leg of lamb all most once a week growing up. The shoulder often got cross cut into chops ,bachelor chops,cheap & chewy.

    I think shoulder bone in or out is a great cut cooked this way. Plenty of left overs.
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking down home comfort meal Mick! I'd help ya eat the leftovers!
  8. moikel

    moikel Master of the Pit OTBS Member

    The table is made from a single tree,a Makay cedar.Not a true cedar its a tropical hardwood. I have a bit of a thing for our native hardwoods,I refuse to accept that I may be a bit dated! Big heavy timber furniture rocks[​IMG].

    This is the bar/wine rack at the far end that I designed then had some really clever bloke build.It transitions the dining room & kitchen alcove /sunroom. Its river red gum(from where I grew up) used for years as structural timber in bridges,warehouses,shearing sheds you name it. There is an industry based on recycling industrial timber & using dead tree's from private farms etc.

    Better for the planet than tearing down Indonesian rainforest.

    The wine was great but GFC took its toll on the speciality high end bracket.Lucky for me at the time[​IMG] I haven't seen that wine lately not made every vintage. 
  9. What a gorgeous place!

    I love the wood and wine rack and the whole cozy and beautiful feel!

    Well done! A foodie's haven!

    Cheers! - Leah

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