got a good mess of sheep saturday. this is not a new technique and nothing i do is original.
filleted sheep, left skin & scales ON. threw on grill skin side down. pad of butter, salt, pepper, old bay. grill till done
match with pinot grigio [hints of pear, citrus, & pepper flavor]
good, simple, fast meal.
I miss hoppy, thought of him as i enjoyed fish matched to just the right wine.