And so Christmas begins.

We have had venison for Christmas dinner for the last two years, so this year it's time for a change. Here is a fine shoulder of feral sheep, shot atop a mountain in Scotland and carried down by my own fair hand. It is in a marinade/glaze of garlic, rosemary, thyme, and mint all vigorously crushed and suspended in virgin olive oil. The meat sits on a trivet and there is an inch of water in the bottom of the baking tray, this will keep it moist during the cooking and as the meat juices and the residue of the glaze drip into it, it will make the foundation of a terrific gravy. This will all be covered in foil and go int a very low oven for about 8 hours with the foil taken off and the heat turned up for the last 20 minutes.

I, for one, can't wait! (we have a turkey too for the less adventurous)

lamb_1

lamb_2