Roast Leg of Lamb; the castle kitchen — 8 Comments

  1. I am fascinated by ancient kitchens too.There is a particularly interesting one at the Abbaye de Fontevraud.
    Whenever we have roast lamb, any left over meat is turned into moussaka so I need to choose the seasoning carefully. As long as it goes with the other moussaka ingredients, it doesn’t need to be strictly Greek so I’m going to try this recipe.

    • I don’t have any set leftover recipe. We don’t often have that much, but with 2 shoulders in the freezer that will change.
      I don’t remember going to that Abbaye… have to add it to my list (which is very long and growing)

  2. What a terrific example of a potagere! You put coals under the pots with them generally. They are are the medieval equivalent of the range cooker, without an oven. They are getting very rare now, but once upon a time every house would have had at least one pot space like this, often right next to the fire, for slow cooking or keeping food warm. Otherwise your choices were: the bread oven, in which you could do dishes a la boulangere after the bread came out; the open fire with a roasting spit; or the open fire with a chimney hook for raising and lowering pots onto the fire for boiling faster or slower. The second highest cause of death for women was catching fire…

    • We had a chimney hook in the big fireplace in this house – and I think it was still being used before the old couple died. This is the first time I have seen a potagere that massive. Sadly, so many of the local chateaux don’t have any description or furnishings or dioramas of what things were or were used for. One just has to guess – then Google.
      Something that was new to me in this area is that all the hearths are on the floor Our fireplaces in the Vendee had raised hearths – like in a modern house,

  3. Interesting to see where the main fire was always built. Then, if history holds true at all, the different pots would have been stacked on some kind of shelving and moved closer or farther from the heat depending on how they were cooking. I’m a little surprised I don’t see any hangers. Maybe they had one that sat outside the fire and swung into it. Wonderful pictures!!