If you were cooking Lamb for christmas dinner, would you use this sauce

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yes, is one of my dinner party standards. I tend to cook the meat a bit less than Delia recommends, as I like it a bit pinker. Is lovely imo

Yes please - lots

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Sounds bostin' - and I don't even much like red meat.

yes, just tilt the tin and spoon the fat which rises to the top off.

or, part fill a freezer bag with ice and rest in the top, the fat will solidify and stick to the bag.

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I wouldn't. the sauce is enough.

No, surely you'd end up with two very similar sauces on the plate. The one you've linked to sounds lovely.

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Perrrrrsonally, and this is just my opinion, I'd leave the honey off the parsnips. You've got quite a few sweet flavours there already you see.

How about mixing a few bits of bacon and chestnuts in with the sprouts? That could add a bit of saltiness and depth against the sweet stuff?

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IIRC, you chop the chestnuts quite finely (you can buy them ready shelled and cooked - Merchant Gourmet brand I think). Fry the bacon off, then cut it up (or other way round) then chuck the whole lot into the frying pan for a quick swizz round.

These Christmas food threads are making me seriously salivate

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