Allow me please to introduce my friend, fellow cook and food blogger, Jane Smith a.k.a. The Shady Baker. Jane lives with her husband, Terry, and their young family on a sheep property in Western New South Wales. Jane and Terry are both fourth generation sheep farmers and their main family business is in wool, beef and lamb production. On the property, sheep are slaughtered and prepared by Terry for the family's own consumption, while Jane has a keen interest in baking bread and growing fruit and vegetables. I'm delighted that Jane has agreed share her method for roast lamb served with summer vegetables, hummus and sourdough rolls with us, just in time for the weekend. So, let's take a drive out into the country with Jane and Terry, and enjoy a baked dinner with them. Read more about Jane and her love of food at her lovely blog. Jane says...'These long summer days provide my family with the perfect opportunity to prepare meals with home produced meat, vegetables and bread. Recently we dedicated almost an entire day to replenishing our meat supply and cooking in our wood oven. Dinner that night resulted in these succulent roast lamb rolls. I prepared, baked and removed a batch of sourdough from the wood oven earlier in the day to allow plenty of time for the lamb to slowly roast in the residual heat of the oven. We then broke down a whole hogget into various cuts for the freezer. Terry prepared a piece of meat especially for the rotisserie by removing the bone from a fore quarter and rolling the remaining meat into a neat roast, held tightly together with butcher’s string. This roast was around 4kg and cooked in around three hours on the rotisserie in the wood oven. We would normally season lamb with salt, pepper, rosemary and garlic and, in a rolled roast like this one, we put the seasoning inside the roll while we are preparing the meat. When the unmistakable aroma of roast lamb started to waft from the wood oven the idea of making lamb rolls came to me in an instant. I roughly chopped up some capsicums, zucchinis, tomatoes and garlic all freshly picked from the garden and roasted them slowly with a little olive oil until just tender. To serve, I spread the little rolls thickly with some homemade hummus and then layered the roast vegetables and roast lamb, topping it all off with plenty of freshly cracked pepper and salt. This meal could be easily adapted using other types of meat and good quality store bought bread. In Australia’s hot summer, it's a more casual way of enjoying roast meat without the heavy extras of root vegetables and gravy. There's something special about cooking with fire isn't there? It's really about getting back to basics with cooking. However, given the extreme weather conditions we've been experiencing in Australia this summer, it’s important to observe all local fire restrictions in your area when lighting fires. My baked rolls, roast lamb and baked vegetables can of course be cooked in a conventional oven, or on a gas or electric BBQ, too. In closing, thank you Lizzy for giving me the opportunity to appear on your blog.' - Cheers, Jane. Lizzy says: 'The pleasure is all mine, Jane, I love your work and am very pleased to share it with my readers of Good Things.' And a post script from Lizzy...Jane tells me her blog name 'The Shady Baker' started out as a business name. About ten years ago, she and Terry planted over 200 olive trees around their sheep yards and wool shed to provide shade and shelter for sheep and humans. The intention was to sell olives or oil if they ever had a sufficient crop and the pair had planned to label their oil 'Shady Yards' (as in shady sheep yards). In the meantime, Jane started a small business cooking cakes and sourdough for a café in her local district and named her business 'Shady Yards Trading'. Hence, The Shady Baker was an extension of that. In 2011, Jane and Terry pressed and bottled their first olive oil. The crop was very small and not worth picking in 2012. Jane says this year is looking promising so far. Finger's crossed. Jane's cooking business in now in hibernation to allow more time for her to home school the children through the Broken Hill School of the Air. NB: All of the above images appear with the kind courtesy of Jane Smith and are copyright to Jane Smith and The Shady Baker blog. So, what's cooking at your place this weekend readers? Does your menu include roast vegetables and/or lamb?
21/2/2013 07:19:34 am
Good morning Lizzy. Thank you for allowing me this opportunity, it is very generous of you to allow me to appear in your foodie space! There could be roast lamb on our menu this weekend I think. Happy Friday!
Lizzy
23/2/2013 08:58:04 am
Dear Jane, thank YOU for accepting my invitation to do a guest post for me. It is my pleasure to showcase your work on Good Things. Love all that you do, you are an inspiration, my friend. Have a great day.
Lizzy
23/2/2013 08:58:44 am
Thank you Celia... city folk like me dream of farming, but there is indeed a lot of hard work involved I'm sure. 21/2/2013 12:09:15 pm
A lovely post and the images of the farm are so gorgeous :D I can practically smell the roast lamb from here!
Lizzy
23/2/2013 08:59:08 am
Thanks Lorraine. Aren't the pictures beautiful! And the lamb, yummy! 21/2/2013 07:31:40 pm
What beautiful photos and such a completely different lifestyle. Thank you Jane and Lizzie. Roast beef for us this weekend, complete with root veg and gravy because it's turning cold again.
Lizzy
23/2/2013 08:59:48 am
Dear Anne, thank you for visiting. And thanks also for sharing images from your garden too. This is one of the reasons I love blogging. Different perspectives from around the world.
Lizzy
23/2/2013 09:00:04 am
Thank you Misky, isn't Jane the best! 22/2/2013 08:54:55 am
Wonderful look at the work of such a diverse farm. Beautiful, honest images. And I would probably do something illegal to get that wood oven! Thank you for introducing us to Jane. PS Roast lamb a la Yotam Ottolenghi was last weekend ;D
Lizzy
23/2/2013 09:01:21 am
Hello Kellie, thank you for visiting. Isn't Jane the best! Make sure you pop in and visit her beautiful blog. Roast Lamb Ottolenghi sounds wonderful! I did his kofta and also a sweet potato salad this week. I think 2013 will be a Vietnamese and Middle Eastern year for me. 22/2/2013 09:38:22 am
I was lucky enough to meet Jane when I lived in Broken Hill and she is the lovely lady. The food she used to make for the local markets was SENSATIONAL. I love her blog - it's such a huge departure from my city life that I find it a real escape. Her photos are stunning and that veggie garden is to die for.
Lizzy
23/2/2013 09:02:18 am
Hello Mel... you are the reason I found Jane, through your blog. Thank you for introducing me. Such a treasure. Her photos are truly stunning! 22/2/2013 10:44:21 am
What wonderful photos indeed! I'd so love to have a wood oven like that :)
Lizzy
23/2/2013 09:03:09 am
Hello Bec... wouldn't it be great to have a wood oven like that. Slow roasted lamb sounds delicious!
Eha
22/2/2013 12:45:13 pm
A wonderful post I have just shared with a blogfriend on a 'farmy' in Illinois! Great post of how the country people live . . . .
Lizzy
23/2/2013 09:03:56 am
Thank you Eha for sharing this post for your friends overseas. It does show a lifestyle that city folk can only imagine. 23/2/2013 10:28:37 am
What a great post! And a wonderful way to serve lamb in the summer. Thanks to you both!
Lizzy
23/2/2013 12:07:40 pm
JJ, thank you! I reckon Jane should have the 'team' over for dinner! LOL.
Lizzy
23/2/2013 12:08:30 pm
Hello Kylie, thanks for stopping by. Wow, you have some interesting stories to tell, I bet! Loved the telegram on your blog, BTW. 23/2/2013 01:50:15 pm
This was a beautiful post by Jane! Her blog is one of my favourites. I am now off to explore your lovely blog further Lizzy :-)
Lizzy
23/2/2013 02:19:51 pm
Thank you Sarah. Welcome ; ) 23/2/2013 10:54:17 pm
What a great idea top share the incredible life of Jane and Terry. I met Jane at the Eat Drink Blog conference and coud nt believe she was a real life farmer. Her photos and cooking are inspirational
Lizzy
24/2/2013 06:24:10 am
Jane is amazing, isn't she! Thanks for stopping by.
Lizzy
26/2/2013 09:47:15 pm
Thank you Azita. Jane would be delighted to hear this! 24/2/2013 12:52:56 pm
thank you for sharing jane's latest adventures with us lizzy. I love reading jane's blog as it's a glimpse into an australian way of life that is wondrous and iconic and foreign to me all at once. her vegie garden in country NSW puts mine in suburban hobart to shame. thank you both.
Lizzy
26/2/2013 09:47:29 pm
Thanks so much ; ) 25/2/2013 10:23:36 am
Hi Lizzy,
Lizzy
26/2/2013 09:48:12 pm
Hi Catherine! Isn't it wonderful to have insight into the country lifestyle that Jane lives and enjoys. 26/2/2013 10:27:34 am
What a spectacular looking dish and beautifully written post. Thanks for sharing!
Lizzy
26/2/2013 09:48:29 pm
Thanks so much! Jane will be thrilled. 27/2/2013 06:18:31 am
I am already a convert to Jane's blog. I admire the work her and her family do on the farm. Great pictures, that wood oven looks fabulous!
Lizzy
27/2/2013 09:08:14 pm
Doesn't it just look fantastic, and wouldn't you love one in your backyard! ; ) 1/3/2013 03:30:49 pm
A lovely post Jane, with beautifully evocative pics. I'm sure roast lamb tastes better on your farm than it does in the city!
Lizzy
1/3/2013 06:52:11 pm
Thanks Christine, on behalf of Jane, who will be delighted to read your comment. I would love to taste roast lamb at Jane's place in the country. Mmmmmm! Comments are closed.
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Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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