The ghost of Thanksgiving past

It's that time of year again. One week from today is Thanksgiving in the USA. We're working on what ours will look like this year. Our tradition is to roast a leg of lamb. This year we might try shoulder. Ken's going to see a local butcher today and, hopefully, place an order for next week.

Last year's roasted gigot d'agneau (leg of lamb).

This photo is from last year's meal, a boneless rolled leg served with Brussels sprouts and flageolet beans. Yum! Just FYI, we really don't need to order a gigot a week in advance. Thanksgiving is not a holiday here and lamb is normally available whenever you want it. A boned and rolled roast could take a day or two, depending on the butcher.