It's York food festival, so I grabbed a pack of Hoggett cutlets and Hoggett loin chops. As two cutlets were too small, and two chops too large - I mixed them up. Instead of the usual new potatoes, I roasted it all.
Roast lamb and all the trimmings on the smoker tonight, used the pan underneath the grills to catch the drippings but to create steam to keep the lamb from drying out.
I was going to use this for gravy , but it came out a bit salty.
Mise en place - venison - a Roe doe - silverside salmon cut - shot and butchered by my mate in Sutherland - marinated - then cooked in a honey - from my sister's apiary - and a fresh herb tomato sauce. After searing the meat - the pan was de-glazed with red wine. Nice. - I