Well it was a toss up between fish or meat, I’ve decided upon the latter.
Now my joint favourite piece of meat is Rib-eye, but in a dead heat, comes the hombro de cordero, better known as shoulder of lamb.
When I lived in Spain, I went to a local village restaurant during a sultry evening, I asked for the menu, I took my time… so it was going to be a local delicacy or something I was more familiar with; that dear reader was lamb.
And so I made my choice, the shoulder of lamb. It took a while to be served, which is usually a good sign, but when it arrived… right now my glands are salivating.
Ever since that sultry evening in Spain, the hombro de cordero is the meat of choice for a celebration.
I’m going to slow-cook it between 6-8 hours… I’ve seasoned the 2kg hombro de cordero, which was shipped to my home from the Yorkshire dales 4 days ago, and will stick it in my fan oven just as soon as I rise tomorrow, with a select choice of food accompaniments.
Whatever you’re having for your Christmas dinner, I hope it will be a memorable experience.
Merry Christmas!!
