My gran used to cook a Panacalty and use the leftover meat and vegetables, oh how I miss her great old style cooking.
The xmas dinner we had was great, especially the lamb. It was so tender and we made the gravy from the juice in the pot from pressure cooking the lamb. The mrs when cutting it said there’s no need it just falls off so easy. We did stick it in the oven to brown it off for 10 or 15 mins as it was too big to sear it in the pan fully.
With the starter and huge main, was no room for desert?, so it’s still in the freezer. We’re going to have it on new years day.?