I forgot to take a picture of the plateful I got, but here was the lamb before it was cut. Easy as anything to cook. Seasoned, and into a roasting pan covered with foil. 20 mins at Mk 6 to kick it off, then 3 hours at Mk 2 with a ten minute blast at Mk 8 with the foil off to crisp the outside. I drained the juices off before the last blast to keep for gravy so that they didn't all evaporate with the higher heat. The meat shrinks from the bones, all the fat renders away, so you have deliciously soft tender meat that melt in your mouth...
Slow Roast Shoulder of Lamb
The usual selection of dessert pies and tarts and fruity things. Including Elderflower Pannacotta with Strawberries and Flowers (my Jubilee Pudding... Red, White and Blue..) , Golden Syrup Treacle Tart (the Beloved, Clinton and Becky all adore this..) and an Orange Flower Water Cheesecake Tart (for me..)
Elderflower Pannacotta with Strawberries and Flowers
I was really lucky, in the morning Westlands Wow had sent me an amazing selection of their edible flowers, microleaves and heritage tomatoes for me to play with. This was my first foray into the Michelin Chef area of using these amazing fresh vegetables and fruits. I think this is so very pretty.
Treacle Tart, Orange Flower Water Cheesecake, Strawberries and Icecream
This was Clinton's portion.... God Bless His Belly, as my mum used to say..