Lamb Char

Manufacturing process

A whole lamb, sheared, is taken and gutted. Take the organs and roughly chop and shred them, spicing each except for the stomach, which is to be stuffed with the others. The stuffed stomach, wood, more spices, and salt are to be placed back inside the body cavity and the lamb stitched back together with butcher's twine. Pile more smoking wood inside a pit, preferably on a bed of coals, and place the lamb at their center, burying it in smoking wool and coal until completely covered. Ignite the smoking pit and bury with damp clays for at least 10 hours, after which the lamb's exterior will be charred and smoked. Scrape off the excessive char and remove the remaining wood from the inside, and it is ready to serve.

Significance

A popular food among dragons, especially for young juveniles that may not be capable of hunting or subadults that do not have an established source of prey just yet. The dish is seemingly world wide, and can be found wherever there are both dragons and sheep. Sheep seem to be a preferred food of many dragons overall, and there are many variations of the dish and recipes that call for a char smoked lamb or sheep in its ingredients. Smoking pits similar to those the recipe calls for have been found across Asia, Africa, the Middle East, and Europe that were once attributed to early humanoids, but may in fact have belonged to dragons making an early version of the recipe.

Item type

Consumable, Food / Drink

Rarity

Uncommon outside of Draconic territories

Raw materials & Components

Whole lamb (sheared), wood, salt, spices,