Slowly roasted lamb bones

Slowly roasted lamb bones

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Slowly roasted lamb bones fill my flat with deep rich aromas that can only come when there is a good amount of fat with muscle and bone.

If you go over to My Thoughts and Stuff you’ll come across a post about how I desire mutton flaps. That story will put this recipe into context.

Yes, this is a sheep showing the mutton flaps Gary Lum
Mutton flaps
Slowly roasted lamb bones served with mashed potato, peas, corn and carrot with gravy Gary Lum
Slowly roasted lamb bones served with mashed potato, peas, corn and carrot with gravy

 

Recipe

Slowly roasted lamb bones served with mashed potato, peas, corn and carrot with gravy Gary Lum
Print
Slowly roasted lamb bones
Prep Time
5 mins
Cook Time
4 hr 45 mins
Total Time
4 hr 50 mins
 
When there's a good amount of fat and bone you know the muscle will be full of tasty flavours. These bones impart huge flavour to the meat.
Course: Main Course
Cuisine: Australian
Servings: 3
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 800 grams Lamb bones
  • Potato Sliced
  • Celery Sliced
  • Onion Sliced
  • Carrot Sliced
  • Worcestershire sauce
  • Garlic powder
  • Dried black peppercorns
  • 1 packet Microwave mashed potato
  • 1 cup Gravox gravy
  • 1 cup Frozen peas and corn
  • 1 cup White wine
Instructions
  1. Turn on the oven and set it to 150 °C
    Vacuum packed lamb bones ready for slowly roasting Gary Lum
  2. In a heavy baking tray add sliced onion, potato, carrot and celery
    Lamb bones and vegetables in a baking tray ready for slowly roasting Gary Lum
  3. Lay the meat over the vegetables
  4. Splash in the Worcestershire sauce and the wine and add the peppercorns and garlic powder
  5. Cover with two layers of aluminium foil and then place into the oven for at least four hours
  6. After four hours remove the aluminium foil and put the baking tray back into the oven with the heat turned up to 200 °C to get juices reduced
    Lamb bones and vegetables in a baking tray after four hours slowly roasting Gary Lum
  7. After 30 minutes remove the baking tray and allow the meat to rest for 15 minutes
  8. Prepare the mashed potato and gravy as per the packet instructions
  9. Cook the frozen vegetables in the microwave oven
  10. Plate up and shoot a photograph
  11. Eat the meal and then wash the dishes
  12. Write the recipe
  13. Write blog post
  14. Hope that your friends and others will share the blog post on social media

 

Photographs

Lamb bones vacuum packed

Vacuum packed lamb bones ready for slowly roasting Gary Lum
Lamb bones ready for slowly roasting

Lamb bones ready for the oven

Lamb bones and vegetables in a baking tray ready for slowly roasting Gary Lum
Lamb bones and vegetables in a baking tray ready for slowly roasting

Lamb bones out of the oven

Lamb bones and vegetables in a baking tray after four hours slowly roasting Gary Lum
Lamb bones and vegetables in a baking tray after four hours slowly roasting
Slowly roasted lamb bones served with mashed potato, peas, corn and carrot with gravy Gary Lum
The fatty perspective. Slowly roasted lamb bones served with mashed potato, peas, corn and carrot with gravy

Questions and answers

Why lamb bones?

You need to see the Mutton Flaps post on My Thoughts and Stuff

Why packet mashed potato?

It’s like microwave rice, it’s quick, easy and convenient. It doesn’t taste too bad either.

Is there anything else?

Well yes. I’ve been noticing some strange online behaviour here with odd comments. Basically spam but not in the usual spam structure. No links and no abuse, but the comments seemed to be from random people who I had not reached out to and who didn’t seem engaged with the blog. When I saw it I would remove it. I thought the safest thing to do would be to moderate all comments so I had a greater level of control.
Of more concern, I’ve also had a sort of reverse problem with some good (online) friends not being able to comment and their words ending up in my spam folders. I hope by increasing the control I have over comments, this problem will be ameliorated.

Trolls

This raises the issue of online trolls. I’ve been really fortunate that I can count on the number of fingers of one hand the number of times I’ve been trolled on my personal sites (including Medical Fun Facts). On the other hand, from time to time at work, I get abusive messages but that’s very different. Friends who keep an eye open for me have sent some interesting screenshots from various social media accounts. It would be inappropriate to describe these in any detail here but it’s one of the reasons why I try to be polite, friendly and courteous here. There are a few safe spaces where I can be more myself online and in those forums, it is nice to be amongst like-minded people.
When online, I usually write with trolls in mind. I’m not wanting to be controversial and if I have anything controversial to write I’ll try to couch it carefully. Even on my Medical Fun Facts blog/podcast/YouTube when I’m a bit out there, e.g., I have a strong position in favour of conventional medicine including vaccination, I try to make sure I’m on solid ground.

Spam

It remains a constant problem and what I don’t get is with good anti-spam products like Akismet, why do spammers bother. Unlike the tasty canned pork product, I hate online spam, especially now malware and ransomware are becoming more common.

Related post  Caramel latte sundae
Spam
Gary Lum spam

If anyone has ever sent me an e-mail and I’ve not responded, I’m sorry. Unless I know you, I’ll probably delete the e-mail.

Social media

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13 Responses

  1. It sounds great Yummy, but I’ve never seen packages of meat like this in any of our grocery stores around here – any hints?

    1. All I can suggest is asking a local butcher to set aside some lamb offcuts. They need to be a little fatty so the low slow cooking doesn’t dry out the meat.

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