27 Photos - Jun 17, 2012
Photo: The meat in the first layer of parchmentPhoto: Fresh thyme, stripped from the stalksPhoto: The thyme now lightly chopped ready for mixingPhoto: Honey, thyme and salt. I heated the honey in the microwave to loosen it a little.Photo: Honey, thyme and salt. I heated the honey in the microwave to loosen it a little.Photo: Lemon rind, roughly paredPhoto: Lemon rind, roughly pared.Photo: The honey, thyme and salt mixture now with the lemon juice and rind added.Photo: Lamb coated with the mixturePhoto: First set of wrapping done, the next lot of parchment now under the lamb ready for wrapping.Photo: Lamb wrapped and ready for roastingPhoto: After roasting - hardly any difference!Photo: The outer wrapping had some blackening from juices that had leaked out.Photo: The outer wrapping had some blackening from juices that had leaked out.Photo: The lamb restingPhoto: The lamb restingPhoto: Burnt juices left in the pan - really crusty this stuffPhoto: The juice that I poured off the lamb, lovely and light still with no trace of burningPhoto: The joint ready to servePhoto: The joint ready to servePhoto: Lamb ready for servingPhoto: No need to carve in the traditional way, just pull off meat as you like itPhoto: Meat on the platePhoto: Crusty skin with thymePhoto: Crusty skin with thymePhoto: After a little feasting, lots left for leftovers!Photo: Desert, Eve's pudding, though made with our rhubarb instead of apples