Our holiday meat, locally sourced:

for a party of ten—two meals and some left-overs

6 Kg Goose from Alemill Farm. Roast with chestnut stuffing, potatoes, onions, parsnips.

4 Kg Lamb shoulder from Peelham Farm. Rubbed with ras al-hanout and slow-roast, mechoui-style. Served with couscous, and vegetable tajine—chick peas, onions, turnip, celeriac, tomato.

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