An Antipodean dish
It's frequently too hot in the Antipodes for a traditional Northern Hemisphere Christmas nosh-up; not that that doesn't stop many from knocking themselves out trying. Wrong time of year for Brussels sprouts, parsnips etc. Mind you, it's difficult to knock back a decent roast.
This year I will be roasting a leg of lamb -- on the barbecue if it's a hot day. The leg is deeply slashed at roughly 20 mm intervals and stuffed with a lemony bread stuffing. Recipe here. I roast at a lower temperature and for a longer time than here. This is the secret to juicy, tender, succulent roasts. An instant read meat thermometer is essential so you stop the cooking when the meat has attained the correct temperature for the desired degree of doneness.
On the barbecue, the roasting pan goes on the hotplate and the heat comes from the char-grill burner(s). About 15 minutes before the end, I throw a good size bunch of rosemary twigs on the char-grill to smoke the roast.
Accompaniments will be salad and boiled new potatoes. Mrs Git likes to make an excellent shepherd's pie from the left-overs and I like eating it.
Biting the hand that feeds IT
