Our children are all merely months apart and have grown up knowing each other, but then they went and had a third child….Baby Wren, as my kids call her.
Generally I have a 10 second rule on holding babies as anything after that may stimulate my ovaries but I’m afraid to say that I held that dear sweet baby for quite a while.
Her Mama had had a long drive with Baby Wren screaming in the back and when I saw her she looked frayed.
I remember that feeling, of not being able to soothe my wailing baby, and them not being able to tell me what was wrong. So helpless, everyone in that situation.
We spent the night and in the 18 or so hours we saw them that baby just seemed to eat and sleep. I forgot about that too. Endless rounds of feeding and nappies.
I sat with that sweet smelling baby on my lap and I rubbed my cheek on her downy head, as her hands were grasping at hair to tug, and suddenly I remembered that.
That feeling, that primal nurturing feeling, and I knew I had overheld the baby and stirred those slumbering ovaries.
It made me wonder for a moment – could I do it again (relationship status notwithstanding)…. could I go back to that endless, thankless, crazy newborn phase and do the whole damned thing again?
Obviously, I could – biologically I’m ticking away sure, but I physically could, the question is –
Holy Dooly Twinging Ovaries, would I want to?
The next day we took all five kids, 5 years and under, to an indoor play centre on a cold and rainy Sunday and that pretty much answered the question for me.
Anyway, I figured a tired mum of three would love me forever if I took dinner for everyone and I’m a butt licker like that so I made this slow roast lamb the day before and it was a killer for a winter’s evening.
Slow Roast Lamb in White Wine
Yield : 5-6
What you will need :
- 1.6kg half leg of lamb
- 2 brown onions, cut into wedges
- 8 cloves garlic, squashed and peeled
- 6 small carrots, halved
- 5 celery sticks, cut into 4cm lengths
- zest of 1 lemon
- a big handful each of fresh oregano and mint
- 2 tablespoons chicken stock powder
- 1 bottle of white wine (not for drinking, yo)
- salt and pepper
What you will need to do :
Pop your onions and garlic in the bottom of a large cast iron pot. This could also be made in a baking tray and covered with foil.
Place your lamb on top, and give it a few stabs with a sharp knife. Slip the vegetables in around it, add your lemon zest and herbs.
Season well and then glug in the entire bottle of wine over the lot. Leave to marinate for at least 2 hours, or overnight.
Preheat oven to 160C, and bring lamb to room temp if needed.
Whack her in, lid on and ignore it for two hours. Remove from oven and stir in stock powder and then pop it back in for a further 2 hours.
For the final hour, remove the lid and allow some of the liquid to evaporate and leave you with a yummy juice.
I served mine with mashed parsnip, sweet potato and pumpkin….all good and buttery.
Because I put mine in the fridge overnight, I scraped off half of the fat before reheating. Removing some of the fat is entirely up to you. It will float on the juice of you wish to serve immediately……remember though, fat is flavour, and it keeps you warm in winter.
Cook Once, Feed All is about making your life easier whilst preparing nutritious and quick food for your family. Hailed by Mouths of Mums as the ‘must have recipe book for all families’, this book is a collection of family friendly recipes, all accompanied by stories from my life.
To order your hardcopy of Cook Once, Feed All head to the Holsby Shop right now.
If you like what you’re seeing, stick around and have a flick through some related posts.
Want some more?
Why not like my Facebook page now?
You can also subscribe via email, or follow me on Instagram and Twitter at The Holsbys to be sure you always Keep up with the Holsbys.