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(post, Elizabeth Evans)
I have a shoulder roast and 4 lamb chops in my freezer. If I cook it this weekend and say that I like it and want more, my friend will give me all the rest of half a lamb. Ideas? He said his wife usually rubs a roast all over with olive oil, garlic and rosemary, lets it sit for a few hours, then bakes it at 200 until it falls apart (I would use 250, myself). I have to please not only myself, but picky eater 16-year old son.