The lamb was wonderful, unlike any we have ever experienced. Our dinner guests, two chefs from the Landsdowne Resort agreed. I filled the cavity with a couple of whole onions, 3 apples peeled, cored and wrapped with bacon affixed with whole cloves, and 4-5 whole garlic cloves. Rubbed the animal with olive oil, salt and pepper, trussed it, and laid a few bacon strips on top. The floor of the roasting pan held a handful of fresh rosemary branches. During roasting I basted the beast with Belot Cider, a French sparkling apple wine.
Please keep us apprised of the spring schedule.
Ed & Sandy McGushin
The Plains, VA