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FoodConsume
StackableConsumable
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.
Entry
Left too long, it spoils into Rotten Meat.
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.