Leg of Lamb

Does it get more gorgeous than this? I was literally stopped while mowing the lawn and asked if I wanted to help cook this beast, apparently hand fed 4-H project, though I never learned its name. Nor can I explain how it ended up in Christine's freezer, and then Dave's kitchen, then mine. Just so happens William Rubel was coming over this day, and alas he couldn't stay to eat it, but helped me tie it up, and start the fire. Here she is about 45 minutes into roasting before a serious conflagration, being turned slowly on my mechanical wind-up turnspit.

The word succulence doesn't even begin to describe it. Seasoned only with rosemary and salt, and as you can see there were practically no drippings; everything stayed within. If you have a yen for such cooking, I can highly recommend the spits sold by spitjack.com.

The leftovers became a really dandy chili last night too. Oh man, making me hungry again, first thing in the morning. But now I must go give a test. Ciao.