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.


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.


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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