I saw Michelle's post on the braised lamb shanks, and was planning to try that. Could not find shanks, but did find a whole leg of lamb. Emailed some questions to Michelle, and she said not to braise the whole leg, but roast it to 122 instead (whole leg would get tough). I had already cut it up, but followed her advice and roasted the 2 large pieces, saving the shank for a later cook.
Here was the lamb cut up. Roasted the two larger pieces.
Here it was after resting:
And with the saffron rice. Bread was missing a bite at that point
I really enjoyed the lamb. The wife and oldest daughter were just OK with it. Me and the oldest son loved it.
I still plan to do the braised lamb shanks. May do those Thursday, and put off turkey until Saturday. :laugh: