would I be really bad if...

[scottyman]

I went and cooked the butterflied leg of lamb I've just prepared for Sunday (near) Summer BBQ with the family now for me to snack on?

It just smells soooo good, just finished marinating it with a new lamb marinade I've just invented (like all good inventions - it was an accident)
Dead simple, only took 10 minutes to make, and 10 minutes of massaging it into the lamb.

It's just too tempting to fire up the bbq and cook it as a nice meal for myself, and save the leftovers (if there are any) for the rest of the family for lunch tomorrow!
I'll definitely post some photos of it cooking away regardless!

Scotty

[steve threlfall]

Save it dude, score some serious points with the family

must be tempting though...

[scottyman]

I've just given it another massage... luckily I've got dinner booked at a really nice italian place tonight, so I'm not so tempted anymore - but my stomach is still rumbling!

I've got lunch with a friend of a friend tomorrow - his company imports most of the NZ lamb sold in UK butchers and supermarkets, and he even supplies my local butcher, so I've promised to save enough lamb for a sandwich for him as well!
I'm seeing my Sunday lunch rapidly disappear into the gullets of others which is marginally depressing!

How's this for cool tho - my butcher (Tony Swatland in Barnes) butterflied out a whole leg of NZ lamb for me in under 3 minutes - very impressive!... I've also promised him some too! Not fair!

[Nick]

How's this for cool tho - my butcher (Tony Swatland in Barnes) butterflied out a whole leg of NZ lamb for me in under 3 minutes - very impressive!... I've also promised him some too! Not fair!

Pah... I'd have done it two... including catching and shearing it too....

Seriously though, its well cool to watch an experienced butcher at work and for anyone in catering they should get matey with their local butcher and try and get some work with them, unpaid, just for the experience. I learnt to bone out sides of beef, lamb and pork, tie and roll joints and all the different cuts and trims on the cuts... all from a butcher and all in about two weeks. I was never as fast as them but it was good enough for use in pretty much any kitchen.

[scottyman]

*grin* well, the lamb is looking lovely - just raising to room temp now...


And that is mostly garlic you can see!

The lamb cooking away on the bbq...


... and now for the carving!