Wow there terry, that's too much goodness in one post, you must split the post in two for old people who have epileptic rib viewing disorder

Pork butt 10 hours low and slow in the oven for Christmas Eve dinner. I made a pork 'burger' (since I put it on a bun) to eat it.

Cooking this sometime this week...

For my "famous lamb burgers"

1. I use scraps of very fatty lamb (as most of the flavour comes from the fat) and slow roast for 4-5 hours sealed in foil. I used to do this with a cast iron pot on a gas ring set on bare minimum (as its a lot of wasted energy in an oven for a small thing). The sealed parcel of lamb and foil raised on a tray inside the pot so it does not burn.

Basically your making the caramelised burnt super-lamby bits on the end of a lamb roast. Yum.. It may be possible/easier to slow fry instead like making crunchy bacon - low and slow..

Smash it all together in a mortar and pestle until you have a blackish brown near paste of fat and burnt meat. Taste of course, if its badly burned its junk.

2. Get LEAN lamb steak filet and using a small sharp knife open it like a pork steak so its as wide & thin as possible. A sheet of meat. Alternatively put lean mince on a greased baking parchment sheet & roll it flat.

3. Spread the crunchy lamb / part paste as evenly as possible (quite thin) and carefully roll it. I have mixed it with breadcrumbs a couple of times if it was too liquid.

Put crosses of thin metal skewers or cocktail sticks (if you don't burn them), through each slice to hold it together. Cut the roll so its like a strudel or cinnamon roll? each slice about an inch thick with a spiral of super flavor in the middle.

See this for the general idea: Rolled Breast of Lamb Recipe - Great British Chefs (or just cook this instead haha)

Pan fry each 'burger' carefully in sunflower oil, real butter or other, not veg oil as it has a strong flavor. If the lamb filet is good, medium-rare is ideal.

After that overly elaborate stage its down to dressing.
Rosemary yogurt, maybe fresh mint, fresh ketchup (another recipe) or super thinly sliced mature cheddar etc?

As a variation I did not use the lamb meat paste and used some fat with garlic. Its all about the texture when you bite in.

Really good with cider

Rory