What a remarkable life!
Erik's tribute is up. I eagerly await his tribute menu.
Whenever leg of lamb's on the menu, I pull out The Way to Cook. I use the mustard rub for the butterflied roast, and use her Scotch Broth recipe for the shank meat and the bones.
Mmm...Scotch broth.
Have you ever tried your hand at Cock-a-leekie?