Mutton

[ailbhe]

I 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.

Comments

[supermouse.livejournal.com]

In enough hours, it will taste fantastic. If it's nice and fatty, it won't need more liquid even.

[ailbhe]

It was delicious. But I have NEVER SEEN so much fat. We have TONS of it. What are we supposed to do with it? Boil it up and strain it and let it set and then what?

Of course, there's also loads of non-fat juice, which will make fabulous gravy.

[supermouse.livejournal.com]

I personally eat it, but my long-term self-preservation instincts are low. (The gravy will be *amazing*, try adding it, with red wine, to meat for stew).

You can feed it to non-humans? Animal fat isn't recommended as food for people, but it's fine for birds or cats.

[ailbhe]

I just don't *like* much animal fat. Olive oil by the gallon. But I've never liked crispy chicken skin, or similar, either.

Using it to feed birds is excellent. I bet the cats reject it outright.

[caerleon.livejournal.com]

If you put it out for the birds, the cats will probably eat it..