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.
ReplyDeleteHAPPY THANKSGIVING
ReplyDeleteHappy Thanksgiving.
ReplyDeleteIt will be delicious. Happy Thanksgiving.
ReplyDeleteHappy Thanksgiving!
ReplyDeleteI am thankful for this blog. Happy Thanksgiving! C.
ReplyDeleteWishing you and Ken a delicious lamb Thanksgiving dinner. We all have much to be thankful for, including your blog.
ReplyDeleteI'm thankful for your friendship, you and Ken, Walt, and thankful that you both keep in touch every day with your blogs... it's a nice part of life :) I hope this meal is really enjoyable for you both!
ReplyDeleteHappy Thanksgiving everyone!
It looks like it will be delicious! Happy Thanksgiving
ReplyDeleteLinda from Alabama
Back atcha, everyone! :)
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