The leg of a local lamb
Lamb's favorite herbs from the garden
Last weekend I bought an 7.75 lb. leg of lamb ($4.89/lb.) to roast over mesquite. I boiled the bones for stock (5 quarts) and also canned most of the lamb I didn't immediately eat (6 pints). I canned several pints of sliced meat with stock, and the rest with a curried chutney I made from home-grown green chile, apples, and green tomatoes.
My first butterfly
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