Melon Farcie (lamb)

Every time I go to the butcher, I find myself staring at “the brain.” The sign says, “melon farcie,” but what does that MEAN? Yes, it looks like a melon as well as a brain. Is their melon or brain involved in the making of this farcie? So I bought one. M. Butcher said it was lamb with sausage-like stuff in the middle. I’m not sure if it’s lamb sausage or pork. If I ever get around to making my own melon farcie, I will use lamb sausage. He said to cook it at 160C for about an hour and a half

… so I did

… and it was delicious!

For whatever reason, lamb is a bit ‘spense here in Southwest France, so I enjoy getting my lamb fix in with a little melon farcie. I’m a cattle farmer ( in training. it’s my husband who does the real deal ). I have plenty of room for lamb and sheep … it’s very tempting. I think I’ll take it one species at a time for the moment.


    • MAKE IT! Very easy. Some sausage bits, covered with lamby bits, covered with some fatty bits, covered with some of the stomache-y bits that aren’t tripe, forgot the name, but give it that “melon” look. Tie it up with some oven-proof twine and call it yum.

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