Cooking for the Avant Garde
101 recipes for the bold chef
By Chef Ramsby
Sauced Lambs
Serves 5-6
Preparation time: Depends on how fast you can be
Cook time: The time it takes for a four-hour candle to burn by three-eighths
Cooldown: Until you won't burn your mouth eating it
Ingredients
- 5 pounds of lamb, bone-in
- A sprinkle of seasoning
- 3 cloves of allium, minced
- A bit of fresh asterbloom leaf, finely minced
- A moderate dash of lard
Sauce
- A cup of chicken stock
- A cup of sweetberry wine
- A pinch of salt
Directions
1. Preheat your hearth using coals or magic runes to a very hot temperature.
2. Place the lamb in a deep dish of clay or metal. Combine the allium and asterbloom leaf in the lard, and spread it over the lamb. Season with seasoning.
3. Place the dish in the hearth, and roast the lamb until the candle's wick diminishes by an eighth, then use magic or a bellows to reduce the hearth's heat to be moderately hot, and continue to cook for an additional quarter of the wick.
4. Remove the lamb from the hearth and set aside on a plate, allowing it to cool.
5. While the lamb cools, pour the remaining juices from the dish into a pot of clay or metal, and place the pot over an open flame.
6. Pour the wine and stock into the pot and season with salt. Sing a few songs while stirring, then remove from heat and pour over the lamb.
7. Serve the now sauced lambs and enjoy!
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