Just one problem.
My lamb was still bleating when my plate arrived.
Now, I know it's supposed to taste better if it's a bit pink in the middle, but I just can't eat something that is oozing blood onto my plate. The waiter warned me when I ordered that the lamb would be medium-rare, so I asked for medium. The only reason I didn't ask for it to be well-done was that I knew I would get disapproving looks from both Sister and Sister's Boy (who are both major foodies - Sister's Boy works in the restaurant trade). But I wasn't expecting it to be quite so pink.
Sister's Boy ordered a rare fillet steak, and I couldn't even look down at his end of the table until he'd finished. He practically had to spear it with his fork to stop it scampering off his plate and back to the field. It looked fine when it arrived but as soon as he cut into it it became apparent that it was really just a hunk of raw flesh that had been briefly introduced to a hot pan.
I know this betrays my extreme ignorance when it comes to food, but it just seems wrong to me. When I cook at home I'm always paranoid about NOT cooking meat properly, so it just seems unnatural to me. And my lamb was more than slightly pink. Bill Bryson writes in 'Notes From A Big Country' (one of my all time favourite ever books, EVER) that 'a barber will give you the haircut he wants to give you, and there is nothing you can do about it' - it seems that French chefs will give you the steak they want to give you, and there is nothing you can do about it.
But despite my squeamishness, the lamb was lovely. The best thing was that there was enough of it that I could eat round the pinks bits, and still be full at the end of my meal. Not so full that I couldn't squeeze in the creamiest, most delicious creme brulee I've ever had in my life, thankfully.
*Yes, I went to a fancy restaurant and ordered CHIPS. I'm a pikey.