Hmmmm...let me see. First you have to know a Lamb. More importantly, you need to know a Lamb who has done something to be worthy of roasting.

I happen to know such a Lamb - my good friend and fellow-Hubber, Enelle Lamb. She is a tireless advocate for raising awareness of childhood behavioral disorders, a published author, a single mom, and indefatigably positive. Sometimes, that much positivity runs the danger of being wearing, but she does have her bad days, too... and this may well be one of them.

Traditionally, a roast is an evening event attended by friend of the sacrificial lamb - at least we hope they are friends. Then, after a good meal, the lamb is led off to the slaughter - metaphorically speaking. You have probably noticed that I am ringing in as many "lamb" references as possible without "ramming" my point home with no regard for "ewe" and your sensibilities, or resorting to "baa-d" puns, which would surely make us all "sheepish".

No doubt about it, though - Enelle writes great hubs. Then I saw the one she posted on hypnotism. Sexy eyes, right? I finally get it! That must be where she gets her ideas. I'm warning you, don't web cam with that woman.

I'm warning you...don't do it...don't -

OK, that's it for you...but when you wake up tomorrow barking like a chicken and you can't remember where all your great ideas went, don't say I didn't warn you.

My favorite great aunt lived in North Vancouver, in a tiny house almost hidden behind the huge bushes that lined the front walk. Her backyard was an amazing place. Tree-lined, sheltered from the street and the neighbours, and, to my child's eyes, an enchanted garden, it boasted a rose arbor; several huge, beautiful hydrangea shrubs; a pear tree; apple trees; raspberry canes; sheltered, mossy, almost-hidden paths that led around and through the overhanging trees, and one special path - my favorite - a series of steps leading between two huge and very prickly holly trees.

Whenever we visited, especially on a Sunday, Aunt Sadie would prepare her inimitable lamb supper, complete with roast potatoes, baby carrots, fresh asparagus, a very English lettuce and tomato salad, and the choice of mint sauce or jelly, according to your taste.

Here is her tried and true recipe:

Preheat your oven to 325 F, and slash the fat covering of

• one leg of lamb (about 4 lbs)

Insert in cuts

• 2 whole cloves of garlic, slivered

Cover with

• Several slices side bacon

Secure with bacon toothpicks and roast in preheated oven for about 2 - 2 1/2 hours or desired degree of doneness.

Wash and scrub

• new potatoes, enough to serve 8
  

Rub with extra virgin olive oil and finely chopped parsley. Add to roasting pan at about 1 1/2 hour mark

When roast is almost ready to serve, in a frying pan, heat until foamy

• 2 tablespoons butter

Add and cook 'til tender

• 1 1/2 cups sliced mushrooms
• 3 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped

Transfer meat from roasting pan to heated serving platter. Remove toothpicks. Arrange roasted potatoes around the meat. Garnish with a few sprigs of fresh rosemary.

Pour off some of the fat from the roasting pan and heat the pan on the stove top, scraping and stirring to loosen the crispy bits. You may wish to add a good splash of red wine to help deglaze the pan. Stir the mushroom mixture into meat drippings and serve in a sauce boat. Serves 8.

Lamb is a wonderfully versatile meat. It performs equally well as delicate and flavorful chop, a hearty ragout, or an exotic and spicy terrine...but no dissertation about cooking lamb would be complete without a recipe for curried lamb.

Cut into 1" cubes

• 2 lbs boneless lamb

In a heavy frying pan, heat until foamy but not browned

• 2 tbsp butter

Add meat and cook until almost completely browned. Then add

• 1 1/2 cups finely chopped onion

Cook until onion is transparent and meat is fully browned. Stir in

• 4 cups beef broth
• 2 tbsp coconut
• 2 tbsp curry powder
• 2 tbsp tomato paste
• 1 tsp salt
• 2 bay leaves, crushed
• 1 clove garlic, finely minced

Bring to a boil, cover and reduce heat. Simmer for 2 hours or until meat is tender.

Combine

• 1/4 cup flour
• 1/4 cup cold water

Stir into lamb mixture, stirring constantly until thickened.

Blend in

• 1/2 cup table cream (18%) or half-and-half if you prefer

Heat thoroughly. Serve with cooked rice or broad noodles. Serves 6.

Whether your favorite is a hearty lamb stew, steaming and delicious on a cold winter's day, juicy lamb kabobs juicy fresh from the BBQ to be savored after a long afternoon at the lake, or a regal crown roast to grace your festive table, lamb is truly a meat for all seasons.