On The Lamb #7: Taste of Fall pre-flight checklist
We’re mere days away (5 to be precise) and final preparations are in process. The lamb has, by this point, been transported from the green pastures of Pennsylvania to Long Island where it is being tended to by Wells Farm. The creature will be slaughtered on Friday morning and we have discussed the manner in which we would like it dressed as well as what of the internals etc we want to receive. Thus far the kidneys, liver, brains and tongue have all found their way into plans and recipes are in the process of being formalized. Not for the squeamish, but we’re intent on doing our best to do right by this process and utilize any & everything we can, one way or another.
Surrounding efforts continue unhampered as we strive to assemble everything required for throwing a six course meal for 20…let alone a whole-beast roast. The menu will be released here in the coming days, but the list of required supporting supplies is telling:
*folding outdoor work table
*halogen work lights
*shovel(s)
*metal coal rake
*heavy duty aprons
*plate and flatware
*full compliment of chef & boning knives + cleaver
*awl and wire for binding to spit
*rubber gloves a-plenty
*keg
*tap
*case wine
*oyster knives
*contractor garbage bags
*disposable tarps
*chaffing dish(s)
*fondue pot(s)
*monster instant-read thermometer
*chinoise
*case of shot glasses
*extra-large stock pots
*acres of tin foil
*independent propane burner
*mongo-sized cooler
*stout-rope
*pulley/block and tackle
That’s just a partial list, but you get the idea. Much more to follow in the coming days..
