14/06/2026
A bit of a first. We saw lamb breast at the farm shop and since I didn’t have anything else in mind they got put in the shopping basket. Never cooked with them before but decided to cook like pork ribs. They had a rub of oil, wild garlic salt and a bit of honey and left in the fridge for the afternoon. I was in 2 minds whether to cook outside or in the shed, but it was quite windy with some possibility of rain so shed it was. (And it didn’t rain). Long slow cook with some occasional basting with a mix of stuff I can’t remember (I think oil, lime juice, red wine vinegar, honey and wild garlic salt, but I could have forgotten something). They were deliciously tender and cooked spot on. Served with foil cooked carrots and onions. Pudding was some grilled that peaches (also rescued from the farm shop) served with hibiscus and rose petal syrup. No cat visits. They were both too busy arguing with each other
