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ailbheI took it and measured it against my various cooking containers. And knives. I have no knife quite up to the job, unless I wait for Rob to come home, so all in one piece it is. That means... the lasagne dish.
Uh.
So I sliced a lemon and put that on the bottom of the dish, put the mutton in and squeezed it in at the edges to make it fit, chopped a large onion up and wedged bits in around it, sprinkled some rosemary on top, wrote thyme (time! the river tems! English is INSANE) on the shopping list, covered the meat and onion in tinfoil, and put it in the oven at GM3.
We Shall See. The nice thing about organic meat is that unless you actually dry it out it's very difficult to ruin beyond redemption.
Uh.
So I sliced a lemon and put that on the bottom of the dish, put the mutton in and squeezed it in at the edges to make it fit, chopped a large onion up and wedged bits in around it, sprinkled some rosemary on top, wrote thyme (time! the river tems! English is INSANE) on the shopping list, covered the meat and onion in tinfoil, and put it in the oven at GM3.
We Shall See. The nice thing about organic meat is that unless you actually dry it out it's very difficult to ruin beyond redemption.