A place for gourmet aviators. Musicians are also welcome.

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By AerBabe
#1157313
Picked up my lamb shoulder from the local butcher this morning, ready for slow roasting tomorrow with anchovy, garlic, rosemary and lemon.

Meanwhile, I'm making Simnel cupcakes today, while snacking on hot cross buns, and a dark chocolate, raspberry and pecan egg.

Gotta love Easter! :thumright:
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By AerBabe
#1157323
I tend to be a bit 'shove it in and see what happens' about cooking. I don't really do recipes, but prefer to rely on instinct and experience. However, as you asked, I think for this I usually go for 130'C ish (fan oven) and four hours should be about right.
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By AerBabe
#1157324
Ohhh... I forgot the important bit! The wine will probably be a Chateau Musar.
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By AerBabe
#1157610
The cakes:

Image
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By AerBabe
#1157685
I scoffed them before, during and after. Still some left.

The lamb was devine, btw.