New Zealand Herald
15 May 2017
Ana Samways
Ours is not to question why
"In the good old days when a leg of lamb was
affordable, many a Sunday we enjoyed roast lamb as did most Kiwi
families," writes a reader. "I well remember dear mother always
cutting around four inches from the hoof and bending the leg piece back at
right angles. I on one occasion asked mum why she did this, having seen her do
it many times over the years. She explained that grandma did it that way and
having learnt all her cooking from her mother, she has always done exactly the
same.
On my next visit to see nana, I asked why she always
cut the leg of the roast lamb before placing it in the oven and she replied,
"I only had a small roasting dish and had to cut the leg to fit the lamb
in."
