"Long Boat of Lamb" - A slight revision to the one I made in the final of Young Butcher of the Year

Hi all,

Its the start of another week and its raining here. Just been playing about this morning and have done a new revised Long Boat! This time minus the cabbage leaf!

It has been a busy few days here but things are at least now getting back to normal, we have started this week to hang the beef and begin the mammoth task of bacon curing for Christmas! Not long now at all before it is here, and the orders are coming in thick and fast. I am especial pleased with the speed at which the Copas turkeys are selling, they are such a fabulous turkey, full of flavour and produced with traditional values.

Our chine night at The Newmarket Inn in Louth went really well, everyone enjoyed them selves and we have had some lovely reports back about the Stuffed Chine. Lincolnshire Stuffed Chine is a dish very traditional to Lincolnshire, it is often described as being like Marmite, you either love it or hate it. It comes from the shoulder of a pig, which is then cured in a brine for 3 weeks, it is then hung up to dry off for a week after which it is scored and stuffed with fresh parsley.