The size of our lambs is a bit comical. This is a rolled shoulder. It did nicely for 2 people with a little left over for bibimbap on Sunday. I cooked it quite slowly as it comes out very juicy and tender that way.
The sauce is kefir (yogurt) with mint and chives in it. The salad is from the garden (except the chickpea sprouts - but I did grow them!)
Followed by rhubarb meringue pie
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