Today, Thursday, I get to see the orthopaedic surgeon having picked up the CD of my Xray. I am hoping to call in at The Rising Dough bakery for some more Cornish Pasties and some Hot Cross Buns. They make very good ones. For me, Good Friday needs Hot Cross Buns the same as Easter weekend needs a lamb roast. This is half a picture which has always fascinated me, it's from one of my Time Life Cookbooks. It shows the men of a Greek village cooking their family's sheep over a communal barbecue in the street. Meanwhile their wives are preparing everything else which goes with the feast. I don't know if it still happens, but they used to get a young lamb and bring it up as a family pet, then slaughter it at Easter which was symbolic of the crucifixion. I cannot imagine living with an animal and then eating it. I was talking about a programme called Cook Abroad. The chef was in Egypt and they slaughtered the lamb in front of him. It was not shown on film but some years ago there was a travel programme made in the UK and they did show a goat being slaughtered before being eaten. One knows it happens but most of us are unable to watch such things. We like to get our meat in a nice little packet all wrapped up in the supermarket. I am just as bad as anyone else.
I personally never cook anything special for St. Patrick's Day. Nor did most Irish people living in Ireland. It is much more celebrated here I think. I read the other day that the first St. Paddy's Day parade took place in Boston - not in Ireland.
This a recipe from England. I have never heard of browning the roast before you put it in the oven, but if you have time, not a bad idea.
Roast lamb studded with rosemary and garlic
BBC Good Food
Serves 6 - 8
Have a great day