>>21908754
Give it some mustard

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>>21908763
Hot English, French whole grain or American American?

>>21908766
American

>>21908771
Nahh I’m not doing that

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>>21908789

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>>21908792
That’s nice

>>21908742
mint jelly a thing?

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>>21908833

>>21908833
>>21908841
Does it actually make it taste like mint?
Don't want meat that reminds me of toothpaste.

>>21908841
so this goes good w/ lamb?

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>>21908849
It tastes nothing like toothpaste.. hard to really describe it.
>>21908859
It does, this one is a little sweet so I think I might try adding more vinegar to it.

>>21908742
>breaking the leg

I never considered doing that. I just use my big roasting dish.

>>21908742
there is a sheep farm near me, wonder if they'll sell one to me

>>21909038
God damn I'd attack that like a caveman.

>>21908754
is that from a rabbit? looks kind of small

>>21909127
does that look like rabbit meat to you boss man?

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Forgot to post the money shot

>>21909271
>where's_the_lamb_sauce.jpg

>>21909271
not enough potat & brocc for my taste
but i did start salivating

hope you had a nice time with that

>>21909274
my quick opinion on lamb sauce:
it's not turkey - if you need sauce for extra flavour, there's something that's gone awry
"but my potatties be dry" -> use the lamb fat

aaaaa i want to eat lamb so much right now aaa
if my parents dont invite me over for easter lamb shank this year, i might actually kill myself without it being an accident

>>21909271
i would want triple the broccoli and preferably have at least a little bit of color on it, but the meat and potatoes look pretty good, if a bit dry.

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The mint sauce was applied post pic. There was also gravy for the potatoes

>>21909038
Absolutely smashing. Covered or uncovered? What temp and time?

>>21909285
You def need a sauce for that

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>>21909364
Uncovered, 200c for 20mins then down to 150 for bout 2hours. I like me roast lamb well done.

>>21909374
Fucking hell anon you have overcooked the living hell out of that poor thing. What a waste.

Actual dogshit / 10.