Feasting At Easter

Like Christmas, Easter is one of those occasions where people go all out on the food scene for the 4-day holiday weekend. Roasts and baked meats of a variety are on the table - ham, beef, chicken, pork and lamb. Breads, both sweet and savoury top the dining table too. Many of these things some people would have "given up" for Lent, and so with the fasting, restriction and deprivation over, it is a time for celebration and renewal.

I am sharing with you, this recipe for Slow Roasted Shoulder Of Lamb that I made a couple of years ago. You can find the recipe here.

A Happy and Blessed Easter to all celebrating!

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Barbados @ 50 - Black Belly Sheep

Black Belly Sheep is a variety that is indigenous to Barbados. The meat and flavour of the lamb is  very tender and distinct. Highly prized and sought after, local lamb does not stay for long on the shelves or in the butcher shops. The most popular way lamb is prepared in Barbados is as a dark, brown stew with fresh herbs, carrots and potatoes. Baked lamb chops are very popular too and can be found at weekday lunch buffets across the islands. However, the lamb chops found at those buffets are usually imported from New Zealand and or Australia. Baked or roasted whole legs or shoulders are reserved for major holidays.

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