Samuel PepysI home to dinner. Whither by and by comes Roger Pepys, Mrs. Turner her daughter, Joyce Norton, and a young lady, a daughter of Coll. Cockes, my uncle Wight, his wife and Mrs. Anne Wight.
This being my feast, in lieu of what I should have had a few days ago for my cutting of the stone, for which the Lord make me truly thankful.
We had a fricasee of rabbits and chickens, a leg of mutton boiled, three carps in a dish, a great dish of a side of lamb, a dish of roasted pigeons, a dish of four lobsters, three tarts, a lamprey pie (a most rare pie), a dish of anchovies, good wine of several sorts.
Bytebro 🇬🇧 🇺🇦 🇬🇱WTF Sammy, mate? That's a huge amount of food for any gathering, and also your doctor would probably thank you for getting some vitamins along with all that protein.
Also, boiling lamb is a no-no mate; much nicer when slow-roasted with a bit of garlic and rosemary. And have you discovered mint sauce yet? If so, how's that going? 🤔
the roamerNot that it matters, and I hope Sam won't mind if I talk about my own kitchen, but as it happens, here at the Roamers' we have a whole leg of mutton marinating in the fridge as I write this, waiting for tomorrow's Easter slow roast.
I discovered mutton (as opposed to lamb) only last year, and it's become a regular feature on our family menu. Tomorrow's leg of mutton is quite a chunky piece, around 4kg, I had to cut off the end piece to fit it into my largest roasting dish! One roast for three family meals.
Good, richer flavours, I think.
Mutton is lovely, but perhaps not for everyone, but a good meal.
But 'Don't boil Lamb' still stands!
Kirsty@samuelpepys @bytebro @the_roamer
You can boil/stew the tougher cuts. Maybe he has a lamb neck?
I'll bet that you're right on the stew. That would make much more sense than boiling a joint of meat.