The people who love our food Catrionas Lamb 27th July When I first started Manna from heaven many many years ago I shared kitchens with sisters felicity and catriona, both are excellent cooks one loves meat and one loves vegetables. Felicity gave me lovely vegetarian recipe ideas using The Middle Eastern Kitchen condiments .Now its Catriona time with my preserved lemon dressing..... Lamb was delicious -- Wally had the last on a sandwich today with your Harissa. Here's what I did: big leg of lamb from butcher at the markets next to Chinese vege people, Eve and I sliced lots and lots of garlic from John and Mary and poked it all over lamb, smothered lamb in your preserved lemon, sprigs of oregano, olive oil and salt and pepper and Lily and I wrapped it up in greaseproof and twine. Put in oven in baking dish with leg propped up on side of dish to stop juices running out. Cooked for about 2.5 hours and then rested for about 1 hour. Pulled meat off bone and poured juices all over. Served with John and Mary's roasted potatoes, broad beans and Darling Mills watercress salad -- was very good. Then had Nigel's lemon demera cake for dessert.