An old friend has delivered some fine cuts from his Manx Longhorn flock
and reared near the coast 30 miles from here. The breed harks back to the Iron Age, is slow growing on hard and herb rich fields and coastal margins, and the meat is dark and very flavoursome.
It’s time for some Sunday roasting!
First off is 1.3kg leg on the bone marinated in home made harrisa (see a previous thread for recipe) and olive oil for 24hrs.
Roasted 1hr 20 mins on a high heat then rested. Served with saffron and rosemary potatoes, and green beans, red onion & tomato roasted with zatar and garlic. Gravy of meat juices, stock and a splash of Barolo.
Dynamic cheffing 😉
And a repast finishing the Barolo in front of an IronAge TV.
Ps - said friends new house in construction - pic taken last year - built with a medieval style timber frame by himself over 3 years.
And the view south from this summer: