COLD LAMB

I don't know many people that enjoy eating meat cold or even at room temp. That's odd. There is really nothing more enjoyable than a fatty cut of meat embellished with strong mustard, horseradish, green sauce, or piccalilli. Ham, lamb, beef, etc. All good, but great when cold and sauced. Fantastic. Here I pan seared a lamb steak and kept it overnight in the fridge. From the fridge to the plate with wilted broccoli rabe. Piccalilli courtesy of Mr Sylvester.