With the steam rising from one of our favourite Sunday roasts - I wasn't going to hang around and wait to take another picture! The lamb shoulder was slowly cooked with thyme and rosemary for about 4 hours. Slow cooking helps draw out the fat from the meat, while retaining all the flavour of the meat. We went for a leisurely walk around the countryside and returned to the wonderful aroma. A few roasters, some spring greens, cauliflower and carrots made for a tasty roast dinner. The fat was removed from the gravy, and if it hadn't been for the roast potatoes, the meal itself would have been fairly low in calories.
No monosodiumglutamate in sight. The gravy was made using only meat and vegetable juices. The clean yet rich flavours were worth waiting for.