Horses for courses I suppose. I think the flavour is delicate enough on it's own. Defo down with the black pepper though.
Not today, it's sat on a bed of pancetta, celery, onion and carrot, 500ml of lamb stock and a glass of red wine, salt and pepper and covered and will be in for 5 hours and then remain covered for 1 hour.
We're having Turkey crown this evening because Christ has risen. A kind of 2nd Christmas dinner, which was supposed to be when my Mum can visit but she's not yet. Pigs in blankets and all sorts.
Never insult a Welshman’s lamb. He levelled you yesterday over the laverbread, so you should have known.
