When I was in Denmark (Randers) a few years ago there was a guy doing food to order, he had a regular route around the pubs where Brits went drinking, took their orders and delivered it the following week.
All (poor) jokes aside we've got a really good British Butcher here in Stockholm doing everything from good pork pies to British Beef.
Stick some slivers of garlic into the flesh and a few sprigs of rosemary over the top and you have food heaven.
Few years ago the mrs cooked me a load of lamb chops. She grilled them as she didn't want them swimming in fat, healthy all the way. I waited till she left the kitchen, lifted the grill up and poured some mint sauce into all the fat and dipped it all up with white bread. Bloody lovely.
To be honest that's my plan Plum. I'll get a nice shoulder of Gotland lamb and slow roast it. I'm looking at a recipe where you cook it partially submerged in broth for most of the time before removing the lid and broth for the finish to get a nice colour. Roll on the weekend. My in-laws are coming they'll not eat anything remotely on the pink side to low and slow is the only way to go with lamb I think.
I do a similar thing with a Spanish bacon that I occasionally find (sort yourselves out ASDA) - it's proper streaky bacon, no water added to it, when the wife's at home it's grilled, and yours truly has to sneak a few dips with crusty bread, when she's not at home though ...... I fry my egg in all that bacony goodness and, for good measure, have a fried slice to mop up any residue. As a once in a while treat, where's the harm?
