Every year, we buy a whole lamb from the farmer we know, and choose to cut it up ourselves instead of the abartoir. This way, we know how we like the cuts, and have all the trimmings.
This one is 22kg and divided into 40 portions, each for a generous 2 persons meal. There is a big bag of bones for soup, liver to make pate, kidneys to enjoy, fat to render for cracklings and the oil for making soap. The lamb costs Euro 240, plus our 1.5 hours work.
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half of lamb
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seared lamb's kidneys
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| lam |
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| Lamb crackling on squid wing strips mix bean soup |
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rendered lamb fat
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lamb 's liver pate
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seared lamb's liver, very tendder
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