My second venture into potted meat was Potted Lamb! The recipe calls for venison, but alas my little brother was outsmarted by the bucks during bow season this year, so I chose the lamb. The meat marinates in red wine, juniper berries, sugar, mace, cinnamon, red currant jelly, salt, and pepper for 6 hours. Then after pouring away the marinade you braise in pork lard for 10 hours, strain the meat away from the fat and juices and set aside. Once the fat separates from the juice make a reduction with the juice and pour over meat in a jar. After that cools seal up the top with some of the lard. I did this as an appetizer for New Year’s eve to be served on crostini with champagne, we will see how it goes over with the crowd, I will post the eatings!