The Feast's Beasts

I realised that in my last blog I didn’t mention the Feast that was held at the end of the F&B Feast Day.  I was lucky enough to score a free ticket due to my not-so-squeaky-microphoning job up the front so we only had to pay for Himself.

There was duck liver pate and oysters to start (clearly not together, separate like). Goats cheese and asparagus to follow. Two delicious types of fish sashimi style with dill and vinaigrette after, then plates of spit roast lamb and pork to devour and fresh fruit for dessert.

The interesting bit (in terms of whole-of-animal philosophy) is our love of the spit roast.  A whole lamb or pig, or in our case both as we were very lucky and F&B is very generous, is roasted slowly over charcoal until it’s meltingly tender and succulent.  You’re all drooling now right? Well that’s the fascinating thing.  There is no ‘prime’ or ‘secondary’ cut on a spit roast.  It’s all good and all served with gay abandon.  There is no one clamouring for the fillet or the loin, no-one complains when they get a piece of neck.  An interesting phenomenon no?

So what’s so special about a spit roast? Does it magically make all that meat taste the same? Is it all shredded and mixed to a point where there is just a glorious mass of delicious meat? Why are the masses happy to eat this but not buy some neck or shin from the butcher and treat it essentially the same way? Slow cook it, baste it regularly and await a glorious result.

I’d take to the streets to find out why but this is not that kind of blog.  But if you are a prime-meat-eater-no-secondary-cuts-for-me-thanks-Jack think on this yourself and how you can replicate the spit roast with a slow cut to blow your own mind.