Shouts From Down Under

Roast Lamb and vegies...ahhhh. And gravy; worthy of an entry

The last time I cooked a leg of lamb, complete with the vegies and all that, was about 25 years ago, at least.

Yes. I'm a spoiled husband, there's no doubt, when it comes to being well fed. My wife's a very excellent cook. She is a caterer and up until recently, demonstrated Tupperware (25 years)

But, she's not here. She's like, 10-12 hours drive away, plus an overnight ferry boat trip, across Bass Strait.

My mum is past cooking, but she can still order me about when the need arises, and it did. Gravy is a thing I cannot cook.

Last time I tried to make gravy, when my wife was at a Tupperware sessions function in Melbourne, well...it was like rubber. I don't know how, but it was shocking. Terrible.
The kids asked me, "When's mum comin' home?" Then I knew that gravy was something I should keep right away from, and leave it to those in the know.
I hope that doesn't apply with writing, but sometimes I wonder, and especially Student Lounges and Discussion Topics!

Anyway, I had to saddle up for a lot of cooking when I volunteered for this caring job. You have to look after your mum right? After all, she cooked for me all those years ago.

I was determined. $25 leg of lamb with the shank included. That went into the freezer. "That'll be nice to make soup." Mum stated.

My wife's method of prepping lamb is to oil it with canola or olive oil, stab it a few times to poke slivers of fresh garlic in there, and rub it all over with salt.
That's what I did too.

Into the oven (set on 200deg C) for 1 1/2 hours and then turned down to 180C for another hour or so. "Stick a knife in there and if its still red in the centre it needs more" was my wife's advice on the phone. Yes, I did my research! I took NOTES!

I'd peeled some spuds / potatos and some pumpkin pieces. You folks don't eat pumpkin in the States I'm told? "That's cow tucker" is a statement from someone, I can't remember where.

But we are poor folks here in Australia.

We are really just an outpost jail of the UK plus those natives that remain who weren't killed by the invading British. (Let's not get into that debate here)

So we have to eat pumpkin, being destitute and isolated way out in the colony. Some of us even wear loin cloths and that to this day. No $ for clothes much. In some areas I've heard they are so poor they don't wear any, except on a cold night, or to avoid sunburn, or if they need pockets to carry their mobile phone charger, and bong.

Anyway, back to that leg of lamb! Mum said to pop those veg pieces in about 1/2 hour before the roast is finished doing it's thing.
That happened, and we enjoyed the meal very much. The vegies could have done with a tiny bit more, and on faster heat at the end perhaps, because they didn't brown like I've seen other's do.

This has to be one of my favorite dishes, with all respect to any vegetarians.

Tonight I plan to cook some Chili Tomato soup. If I blog about that though, Elle - on hiatus will insist on me submitting these amazing cooking recipes and how to's, to her

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But there is no way an Aussie could teach a Kiwi how to cook lamb. Sheep are best left to Kiwis. Trust me on that. Although my wife says (while on another Tupperware trip) , the Un Zidders hiv the bust lemb shunks inywah. But I think they do a mean fush n chups too.

Note the old ex army "lid" off something or other used for a roasting pan. Mum said they bought it at an Army Disposals shop years ago. All I know is, it's perfect for roasting meat in, and some room for veg around the edge. A couple of onion halves in there too add a bit of mmmmmm flavour. The smell is...ohhhh.

Oh, and mum directed me how to cook the gravy, so it turned out not too bad...this time.

What has this blog subject got to do with writing, and a writing site????!!! (All those question marks and exclamation marks mean blog-rage}

The holistic symbolism, metaphysical and asomatous influence of this entire entry has to do with attempting things you either haven't done for a long time, never did very well, or just plain never did.

Hook up those jumper cables (leads in Australia) and start cranking up your creativity vehicle. Try.

Your literary efforts may just be rewarded as much as my culinary efforts. And it helps to ask for guidance...



P.S
Don't forget to sprinkle it over with Thyme. Lamb, or your writing. You only get thyme once so use the opportunity.

Sparky

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