🥩 Recipes of the Feast

1. Ember-Roasted Lamb Shoulder

• • 1 bone-in lamb shoulder (~4 lbs)
• • 2 tbsp black salt (or sea salt + activated charcoal)
• • 1/2 cup raw honey
• • 1 tbsp smoked paprika
• • 1 tbsp crushed garlic
• • 2 tsp black pepper
• • 1 tbsp chopped rosemary
• • 1 tbsp apple cider vinegar
• • Olive oil for searing

Instructions: Rub shoulder with spices. Sear all sides. Roast covered at 325°F for 3 hrs. Uncover, glaze with honey + vinegar, roast 20 more min uncovered. Rest before carving.

2. Rootfire Stew

• • 2 tbsp olive oil
• • 1 diced onion
• • 3 garlic cloves (minced)
• • 1 tbsp grated ginger
• • 2 parsnips + 1 golden yam, cubed
• • 3 cups bone broth (or veggie stock)
• • 1 tsp chili flakes, salt, and pepper

Instructions: Sauté aromatics. Add roots + broth. Simmer 30–40 min. Lightly mash part of the stew. Serve hot with ashbread.

3. Ashbread Loaves

• • 2 cups flour
• • 1 tsp salt
• • ¾ cup warm water
• • 2 tbsp olive oil
• • 1 tbsp chopped rosemary

Instructions: Mix into dough, knead 5 min, rest 30 min. Divide + roll flat. Cook on hot skillet until puffed + charred. Brush with rosemary oil.