Coming into the autumn weather I’ve been trying to think of something interesting to try. We often do a good trade in both suet puddings and lamb shanks during the non-summer months, so I’m thinking why not combine the two ideas? It will take a bit of testing to find a practical way to steam the pudding with a great big lamb shank bone sticking out the top, but I think, in principal, it could be a winner.
It will, however, be a particularly heavy meal so I need to think of some appropriate accompaniments that won’t make it an overly heavy meal. Any thoughts in general people?