All the hard work paid off and we had a great day yesterday at the Westmeath Slow Food Convivium Pig & Lamb Roast. Hilltown turned out to be a fantastic venue, many thanks to Fionnula for allowing us to be there.
We supplied the organic lamb, and so it was up early to be at Flood's Butchers in Oldcastle for 7:30 to collect both the lamb and Morag's pig ready for TJ Crowe to start roasting.
The lamb ready to go onto the spit, having been hung for 2 weeks.
The lamb on the spit.
And some time later, cooked to perfection and ready to be carved.
TJ Crowe and his assistant preparing the pig
On the spit ready to roast
Spit roast pork with lots of delicious crackling
The scent of pork & lamb is in the air and the crowd are getting hungry!
The meat was served in delicious baps made specially by Louis Peppard of Lilliput Loaf Co.
Following the meal Una gave a talk on The Slow Food Movement, it's intentions and ideals, and Terra Madre which is the world network of food communities.
She then introduced the 2 speakers for the event.
First up was Morag Newman who gave a very interesting and passionate talk on Rare Breed Pig keeping especially the Mangalitza from Hungary, and keeping pigs on a smallholding.
Next up was Christopher who gave a talk on conversion to organic sheep farming and an insight into what's involved in producing a lamb.
Eating their roast pork and lamb, and enjoying the talks.
Paddy Keogh from Wines Direct very kindly supplied some very enjoyable Prosecco
Not much was left at the end of the day!
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