Sunday lunch with lamb

The wonderful aroma filling the kitchen at the moment is the good old Sunday roast. We don't always have a roast, but the weather is so miserable that we decided to have shoulder of lamb. The blade of lamb is best as it should yield more meat. We've slowly roasted this first for 3 hours, under cover in our oval dome roasting tin. The lid was taken off and the oven temperature turned up from 140 to 180 to crisp up the skin and draw out as much fat as possible.

The gravy was made by pouring all the juices and fat from the tin into our fat separator jug, then pouring this into the saucepan. We added some gravy browning to give it a bit of colour and salt and pepper to bring out the taste, then thickened with some cornflour.

With a selection of roast and steamed veg, our meal was fantastic. I would estimate this meal costing no more than the fish and chips yesterday. A walk will go some way towards offsetting the calories, but even so, with a light meal this evening, we will be within our allowance for today.

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