spring?

First barbecue of the spring. 

One of Dr D’s patients/friends rears Heidschnuke sheep as a hobby (Highland cattle too) and he donates bits occasionally, so we ate some today. It’s a special breed and hand reared, so it tastes so different from your typical lamb.

lamb

A Turkish shepherd’s salad, red & yellow peppers cooked on the barbecue, plus courgette salad. All for Med. Except for the temperature.

Local white wine from Franken (Franconia). Very fruity but not sweet. Strange but true.     

It was only 6c, so we ate inside. Quite miffed to see it was 18c in Kirkcaldy.