The five lambs we took to the abattoir were small.  Too small to be worth it for Rev Soup, but perfect for a fine dining venue, so we sold two each to l’etoile and Brookville, keeping one for ourselves.  This weekend, Will had some of his fellow wine dorks over, and since the theme was Bordeaux, how could I possibly deny them the lamb?

When I say small, I do mean the lamb was small.

Will created a spit over the fire pit.  He only had a square piece to use as the actual spit, but that worked out wonderfully as he could be assured that the meat stayed in place when he turned it.  He stuffed the lamb full of rosemary and tied the legs in place, seasoning thoroughly with salt and pepper.

As a side dish, Will wanted to try out the practice bacon, which had finished curing and soaking.

He chopped up a bunch and threw it in a pot with about four onions to simmer over the fire.

The rest would be placed in the smoker.

To the bacon and onions, Will added two gallon-sized freezer bags of our collards.

But back to the lamb.  Over the course of about two hours, Will had a beautifully spit-roasted lamb to serve with some pretty epic wine.

How did it taste?  Honestly, I couldn’t tell you.  By the time Alston and I returned home, it had largely been polished off.  Everyone raved, but Will was most proud of the collards.

Later in the evening, he confessed that all he could smell was the stench of sheep carcass that still lingers in our basement.  To him it tasted terrible, so he has no idea if the guests were simply being polite or if Will may need a break from lamb until our house no longer smells like death.

Well, at least it looked delicious.

Special thanks to Michael Davis for taking many of these pictures.