1 kg of mutton chops or leg slices

1 table spoon of coarse salt

1 tbsp of dried herbs (sage, mint, dill, or fennel seed)

1 tbsp clean wood ash (optional)

 

Pound herbs and salt in a wooden bowl. Add a little clean wood ash if desired. Rub onto the meat and grill over embers until cooked through.

Bread 

10g salt, 500g flour (can be a mix of rye, barley, and wholemeal wheat),

50-100g of sourdough started, and about 320 ml of water (but varies depending on flour mix & gluten content) Mix and set aside for 1 hr.

Lightly knead. Set aside for 6-8 hours. (But can even go to 14 hours)

Punch down and set on a board as a round. Rub/"cup" the surface to activate the gluten. Let sit for another 2 hours. Bake at 205C for 40 minutes