Regular readers might remember that Ken and I don't make the traditional turkey dinner to celebrate America's Thanksgiving holiday. In France, turkeys are not generally available until closer to the Christmas holiday. so we make lamb, usually a leg, sometimes with the bone in, other times boned, rolled, and tied into a roast. This year we went with a rolled shoulder roast from the butcher shop in central Saint-Aignan. And here it is, before we season it for the oven. Wish us luck! I'll be making a pumpkin pie for dessert.
Epaule d'agneau, desossé, roulé, et ficelé.
Happy Thanksgiving to all who celebrate!
That is some artful trussing! I can only imagine how delicious your meal will be. Enjoy your day.
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