What did you cook or eat today (January 2021)?

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Shoulder of lamb, studded with rosemary and garlic, cooked low for six hours en papillote, then finished over charcoal, brushed with anchovy butter.
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Looks delicious, indeed.. but the anchovy butter caught my attention! Never thought of it brushed on a lamb shoulder - well, not even on any meat. Nice idea!
 
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