No Sunday roast for the family today, been too busy, so they will have to make do with Spag Bol and a ready made sticky toffee pud.
Tiny pieces of steak marinaded in garlic/ginger/chillies and soy sauce stir fried with vegetables and noodles.
Forced rhubarb from my garden poached in orange juice and a home made custard. 
Dinner was minted lamb shoulder,new potatoes,broccalli, cauli,baby carrots,onion and green beans, all cooked in my little 2 berth tourer caravan, followed by trifle with a glass of chilled sparkling wine.Me and pal Beryl are on hols for 4 wks in the hills of Lancashire,nr Garstang. 
Im coming next week lol! 
Now that sounds really nice, i hope you both have a great holiday
Bonny darlin’ I like Lamb too, but I have a variation on the Roast lamb and mint sauce. Try this: In a roasting tin place:
1/2 Pt orange juice
3 tblsp Soy Sauce
2 Tblsp marmalade
5 - 6 cloves Garlic (crushed)
2 Tsp dried Rosemary.
Place Lamb joint in marinade and baste it for a while in the marinade. When ready to cook, remove lamb from marinade and dry roast for 35 - 45 mins. Drain off any excess fat from the joint, pour marinade over the lamb and return to oven. Baste at frequent intervals until lamb is thoroughly cooked. Bon Appetite.
Thankyou for this UJ and I will indeed try it sometime this week.
You’re very welcome Bonny darlin’
Since I still have a fair amount of beef left from yesterday’s Sunday roast am not sure whether to do a beef curry or a beef stew with suet dumplings.
Oh has to be stew and dumplings mmmmmmm
Right Bonny darlin’ - you’ve convinced me, stew and dumplings it will be - hop the train and head in this direction - stew will be ready in about four hours!!!
I’m on my way Geoff!! lol. Unfortunately, my IBS is playing up a bit today and it’s our 29th wedding anniversary! The plan was to try one of the local pubs for a pub lunch so that’s had to be cancelled. Oh well at least the weather is nice today.
Enjoy your beef. I’ll probably have a sandwich later if my stomach will allow.
Kath darlin’ - stew is cooking as I write this - the smell from my kitchen is fabulous. will be making the suet dumplings soon. There was enough beef left over for me to make a beef curry tomorrow or Wednesday.
we’ll give this one a try too, if you don’t mind. Any hints gratefully accepted for something a tad different. Hazel
Geoff, I use a similar marmalade based marinade for pork chops occasionally.
Hope you enjoyed it UJ…which I am sure you did.
Tonight I had Lamb Chop Toad In The Hole with Mash and Roast Potatoes, Cauli…Cabbage and Peas. 
Sounds nice Bonny.
We had salad with roast turkey and a jacket spud.
That also sounds good Mesco.
People, people, people, my apologies I wrote the menu for roast lamb from memory which has clearly failed me. Please swop marmalade to Apricot jam - apricots go particularly well with lamb.
Bonny darlin’ - yeah it was fabulous!!! and there’s enough left in the pot for second helpings for my lunch today.
Just as a thought Bonny darlin’ - when you do ‘proper’ toad-in-the-hole, place a few rashers of bacon in the dish underneath the sausages.
hairy bikers always put apricots in with lamb for tagine cooking lovely.