Fall Lamb Roast

If anyone was looking for an update on my lambs head, here you go. Marinated over night in olive oil, salt, pepper, and mint. The following day, I added the juice of one lemon for about 30 minutes. I preheated the oven to 350 degrees and wrapped the entire head in 4 or 5 sheets of tinfoil. I set the time for 3.5 hours, before removing the foil and letting it go for another 30 minutes uncovered. Behold.

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Alarmingly delicious, the meat was tender and so rich it was almost sensual. Crazy good. I promise. Your big uncle Chris wouldn’t lie to you.

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As for the lamb, it ended up spending hours being hand turned in the back yard of K & J’s. A delicious meal fueled by homemade cider, great conversations, and the warmth that only a close group of friends can offer. I feel blessed to have been apart of it all. Now I need to track down a side of beef and get this going one more time. Anyone interested in helping us eat a cow?

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