Fat-tailed lamb follow up

Well I finally tasted my version of qawarma. No favas, no yoghurt, no mint I just warmed it up in a pan and spread it on bread and it was fabulous. Well spiced, lamby and delicious. There were only three of us and it was a snack with drinks before dinner. However, we polished off two-thirds of it and would have eaten it all if I'd warmed up the remaining third, but I'm keeping for my friend Naomi to taste this evening.

Fat tailed Lamb

I was very excited when Laurie from Hawk Hill Farm contacted me. She raises heritage breeds, which include Tunis sheep. They put fat on their tails and she had read of my search in Fat: An Appreciation of a Misunderstood Ingredient, with Recipes for fat-tailed lamb. Generously she sent me tails from lambs that were pastured and slaughtered at 6 months.