James himself has a masters in Butchery (Germany) and perhaps that is where his love for ‘all meats air dried’ has stemmed from. To start off our afternoon, James invited up to sip on a sampling of wines he had opened, whetting our palates for what would come later. He then proceeded to teach us all about Irish Lamb.
With each SlowFood member (and guests) toting along a covered dish of one of their favourite recipes, we were set up to have the most delectable evening. James McGeough had donated a stuffed and rolled breast of lamb and a leg of Lamb from County Mayo as he does not have access to Connemara Lamb until September. SlowFoodie, grower and Editor of Organic Matters Magazine, Cáit Curran had located a leg of ‘hill lamb’ from a friendly famer by the name of John Molloy, in Clonbur, County Galway who graciously donated a ‘local leg’ to sample! A smattering of baked fennel, roasted red cabbage with lamb jus and a winter vegetable casserole rounded off our dinner with plenty of crusty bread from one of our favourite bakery’s—The Gourmet Tart, Galway.
Thank you, Dearbhaill and Charlie of Cnoc Suain. See you in November!