Recently, my wife ordered a shoulder of lamb from Willowbrook Farm, and I slow roasted it to make dinner for us and her three brothers. I had never cooked shoulder of lamb before. I really enjoyed preparing the unusual combination of spices to coat the lamb (rosemary, cumin, fennel, coriander, paprika, cinnamon, and a pinch of chilli), and after 6 hours left in the oven it was delicious.
I’m not much of a cook and this meal was unusual for me. I make music, I write, I draw, but 
cookery is not an art I have really tried to cultivate. Cooking the lamb got me thinking about Read the rest of this entry »
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