Had about a 3/4 leg lamb in freezer from SuperQuinn, her parents coming over for dinner, so did that - usual:
Marinaded lamb in ginger, garlic, rosemary, whole grain mustard and soy over night. Took stewed rhubarb (my allotment grown) out of freezer.
Lamb on mirepoix trivet, gas 6 for about 2 hours, rest for 1/2 hour. Roast potatoes, boiled carrots and broccoli, gravy - shallots, red wine, English mustard and corn flour paste to thicken, water from potatoes and then carrots, juices from roasting pan, crushed trivet and meat resting.
All-in-all lovely, meat was gorgeous.
Rhubarb crumble
Standard crumble, self raising, butter, brown sugar, added slice almonds and chopped walnuts and pecans. Rest in fridge. Made 2 small crumbles, they took the other one home. Shop bought custard, did OK.
Stock.
New plan, after some discussions, watching telly and Google, found a new and way better way to clarify the stock. Instead of whisking egg whites.
Cool stock overnight, skim fat, beat egg whites with hand whisk, add to pan, add 2 crushed egg shells, add cold stock, bring to boil gently, simmer for 20 minutes, strain thick out with strainer, pass through sifter double lined with clean jay cloth - came out crystal clear.
Leftover lamb, potato salad from allotment, tomato and cucumber salad - fine
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