DONALD DRESSED IN LAVENDER

Leg of lamb – one, to begin with
Salt – lashings of
Carrots – two, peeled and chopped into halves
Celery – two sticks, chopped into 5cm lengths
Onions – two, chopped into quarters
Garlic – two heads, chopped into halves
Olive oil – enough
325 ml wine – white, Aussie
Thyme – fresh, some
Lavender – sprigs, a shed load
Bay leaves – an autumn of

Preheat oven to 220°C.With the leg in a roasting tray, score the skin and massage ever so lovingly with salt. Throw in the carrots, celery, onion and garlic and roast for 35 minutes. Slosh in the wine, then bung in the lavender, thyme and bay leaves. Seal the tray with a double layer of foil and cook for another 30 minutes. Reduce the temperature  to 140°C and cook for five hours. Unseal, and reveal the magic. Magnificent paired with tatties.

And this Christmas maybe you’ll be lucky enough to score one of our Chops for Tea fully un-automated dish drying devices 2013 edition. 100% wool. Screenprinted by those ace peeps, Dale and Heidi, over at Castlemaine based Studio Antic. Oh alright. It’s cotton.