Читать книгу Kitchen Memories - Lucy Boyd - Страница 42

The young new lamb is often quite pale in colour and needs less time to cook than mature lamb. I love using the shoulder joint, which is delicious roasted slowly on the bone; the fatty juices that are released keep the flesh tender and full of flavour.

New peas and broad beans, freshly podded, add a note of refreshing vibrancy. Podding the beans is a huge part of the enjoyment – sitting at a table with a glass of wine, easing the beans out of their pods is a pleasure in itself that does not compare to opening a bag of frozen broad beans with their dull grey skins, the beans all the same size, graded to within an inch of their lives.