Starting a photo thread of Thanksgiving goodies before and after. Not to mention that menu thread is just so massive now!
6-lb lamb shoulder and lamb neck on the side with a rub of sea salt, black pepper, garlic, thyme, and olive oil. Letting this sit overnight then roast 325-350 for 5-6 hours with red wine and aromatics. Toss in some boudin blanc at the end for overkill.
Looking forward to seeing what people are preparing and cooking!