July 28, 2011
An Anatomy Lesson
How are you at map reading Dear Readers?
When I use a map I've got the kind of mind that needs to feel out the route- this involves turning the map around and around and swaying in the direction indicated as I try and get a feel for it.
This annoys BigJ, he can take one quick look at the map, turn himself around 20 times until he's dizzy, point directly to magnetic north and be at the destination in record time avoiding all tolls and speed cameras along the way. He finds my map dance embarrassing and never lets me drive with him in the car- Or give him directions.
Now, I'm a bit obsessed with shoulders at the moment.
Mine is having issues and although I've googled and read, been to Doctors and had it explained, I still needed to 'see' it for myself. Looking in the mirror and wriggling my good shoulder didn't really help that much, I needed to see where things were and what they do inside. Hmmm... OK off to the markets, result- one lamb shoulder ready to go!
Now my butchery techniques are very basic and my knife skills aren't at their best with a bung shoulder so bear with me guys as we explore the mysteries that lie within.....
Ball and socket joint, very shallow in the shoulder.This seems to be having issues too.Very clunky and sticks :(
I know that my anatomy varies slightly from that of a sheep (well I hope anyway!)but that helps me understand things a bit better. I couldn't see some of the other bits that I'm having trouble with as well, but that seems to have covered most of them. Ultrasounds, CT scans, Xrays, and MRIs are all very well for the Surgeon- and he has all mine to go off, but I'm a chef and I understand food so much better! BigJ thinks that I'm totally strange doing this experiment, and I seem to have embarrassed him yet again, but I think he should be grateful I found a way to satisfy my curiosity!
Well, now that I've had my fun, I really need to do something with the lamb. Because of all those connective tissues and stuff we saw the best way to cook it is long and low, braising will be the perfect solution.
1 sachet/ 2 tablespoons Tomato Paste
1 bottle of Tomato Passata or tin of crushed tomatoes
Good glass of wine- I used white but red is good too
1 onion roughly chopped
1 tablespoon Brown Sugar
Herbs of choice- thyme, rosemary
Salt and Pepper
Mix all these together and place in a pan big enough to fit the lamb, but small enough that they fit snugly.
Nestle in the pieces of meat, and make sure that they're mostly covered by the tomato mix. If you need some more liquid add in a bit more wine, or stock or even water.
Cover the dish closely with a lid or alfoil.
Bake in a 160* oven for about 3 hours. Turn them over about halfway through.
I enjoyed my meal of shoulder with some Fava Beans and a Nice Chianti... ;) and it was Delicious!
So Dear Readers, do you need to turn the map when you navigate and do a little map-dance like me?