In praise of British lamb

In one of Roald Dahl’s lesser-known short stories, ‘Lamb to the Slaughter’, the guilty Mrs Maloney tempts police officers into enjoying a spot of supper while they’re at her house hunting for the weapon used to kill her husband. That’s the hell of a big club the guy must’ve used to hit poor Patrick, one of them was saying. The doc says his skull was smashed all to pieces just like from a sledgehammer.That’s why it ought to be easy to find.Exactly what I say.Whoever done it, they’re not going to be carrying a thing like that around with them longer than they need.One of them belched.Personally, I think it’s

How to cook slow roast Easter lamb

When it comes to the ultimate showstopper for an Easter Sunday lunch, it has to be roast lamb: as Spring has now truly sprung, it’s time to start enjoying British reared lamb, and treating it properly when we cook it. My favourite – and, I think, the easiest – way to cook lamb is to slow roast a leg of it, provencal style. Effortlessly impressive, this dish is left in a low oven for several hours, needing no attention. Lamb, rosemary, anchovies and garlic is a classic match, a combo hailing from the Provence region. It won’t taste fishy (although it might smell that way as it begins cooking), just