Separating eggs: crack into a saucer and either make a little cage for the yolk with your fingers and tip the white off the plate, or tip the whole thing into your hand and let the white drain between your fingers. I usually use the finger cage method.
Hmmm roast lamb. I have problems with fatty cuts but have been fantasizing lately about nice lean medallions. Can't find them jn the supermarket though ):
Have a good working day tomorrow, hope the weather is better for you.