When you actually cook that discounted leg, something magical happens. The house smells like a castle. The neighbors probably think you’ve hired a medieval chef. You walk around your kitchen with an apron on, feeling like Gordon Ramsay mixed with a very tired accountant.
Cheapest Leg of Lamb: Which Supermarket Offers the Best Deals?
And the taste? Because you got it on offer, it somehow tastes better. Science says that’s not true. But your soul knows that a bargain lamb has more flavor, seasoned with the sweet, sweet air of saving six dollars. You eat that first slice, and you think, “I am a financial genius and a culinary artist.”
The Leftover Problem (Is There One?)
Of course, a leg of lamb is a challenge of endurance. You will eat lamb for every meal for the next four days. Day one: glorious roast. Day two: lamb sandwiches, feeling very posh. Day three: lamb stir-fry, feeling slightly less posh.
By day four, you’re hiding the last bits of meat in the back of the fridge, hoping your guests won’t find it. You become like a dragon hoarding gold. “It’s my discount lamb,” you whisper. “You wouldn’t understand.”
