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FoodConsume
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A thick cut of roasted mutton, dark brown at the edges and softly pink at the center, glistening with the slow-rendered fat that pooled around it in the pan. The smell fills a room before anyone sets a plate down.
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Mechanics
Crafting, equipment, and effects declared on this entry.
Chronicle
Prepared from the older sheep that the flockmaster has decided will not see another winter, which is a practical arrangement that keeps the meat on the table and the wool on the spindle. Mutton done right takes most of an afternoon and a patient cook, and done wrong takes almost as long and a less patient one. Every serious inn has a private rub for it, and none of them agree on the rosemary question.