Slowly roasted lamb bones
[maxbutton id=”3″ url=”#recipe” ] [maxbutton id=”9″ url=”#qaa” ] [maxbutton id=”12″ url=”#photographs” ]
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.
[social_warfare]
Recipe
- 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
-
Turn on the oven and set it to 150 °C
-
In a heavy baking tray add sliced onion, potato, carrot and celery
-
Lay the meat over the vegetables
-
Splash in the Worcestershire sauce and the wine and add the peppercorns and garlic powder
-
Cover with two layers of aluminium foil and then place into the oven for at least four hours
-
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
-
After 30 minutes remove the baking tray and allow the meat to rest for 15 minutes
-
Prepare the mashed potato and gravy as per the packet instructions
-
Cook the frozen vegetables in the microwave oven
-
Plate up and shoot a photograph
-
Eat the meal and then wash the dishes
-
Write the recipe
-
Write blog post
-
Hope that your friends and others will share the blog post on social media
If you don't want your living area filled with the aromas of slowly cooked lamb fat, open your windows, but I think you're missing out.
[social_warfare]
Photographs
Lamb bones vacuum packed
Lamb bones ready for the oven
Lamb bones out of the oven
[social_warfare]
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 the number of times I’ve been trolled on my personal sites has not been huge. That said it does happen and it’s never pleasant.
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.
Who would think, that even on a food blog there would be trolls out to gang up on Yummy Lummy?
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.
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
Please follow me on my food-based social media on Twitter, Facebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+
[social_warfare]
Other posts you may be interested in
How to make donkey sauce beef brisket brioche bun burger by Yummy Lummy
Such a beautifully simple recipes and I’m a huge fan of frozen veg for a super easy well balanced meal!
Thank you very much Michele 😃😃😃
This looks yummy!
Thank you very much. It was 😋😋😋
There looks like quite a lot of meat on those lamb bones. Are they meaty?
Meaty and a little fatty Lorraine. Full of flavour 😋😋😋
Perfect winter meal! Yummy!
Thanks, Liz. I woke up this morning and was greeted with the faint aroma of slowly cooked lamb 😃
It sounds great Yummy, but I’ve never seen packages of meat like this in any of our grocery stores around here – any hints?
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.
Thank you.
That’s a very tasty plate of lamb bones. 🙂
It certainly was. I only cooked one packet so there is another in the freezer.