Warning–meat photos below.
Philippe’s parents have celebrated their special occasions like this and are cooking up some great surprises for us. Les Figuières go carnivore!
We will be preparing the mutton the day before and we will take turns from early morning until the beginning of the afternoon, slowly turning them over hot coals.
As promised, Francis Honoré demonstrated the preparation technique Sunday afternoon, with plenty of butter and bay leaves. After 5 hours roasting Monday, the product proved duly divine.