I got back from the UK yesterday midday and spent the whole of the afternoon and evening making North African merguez sausages. P had found an excellent spice mix. So, we were frying sausage "tasters" very late last night before vacuum packing and freezing them.
Today I put the lambs tongues into the slow-cooker with leeks, carrots and stock. I'll make rillettes with them, a sort of spreadable pâté.
P. is back at the farm working on the electrics and clearing up the sheep shed. He says it is an empty, lonely place without the flock.
Can't wait for next spring.
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