Catholic Recipe: Shaslick
Also Called: Grilled Lamb
The third harvest feast was held on August 24 in honor of St. Bartholomew, patron of shepherds and husbandmen. This was time for the lambs to be well-fattened and time to cull the older sheep from the flock. In other words, the harvest of the sheep was cause enough for rejoicing in Christ. The shepherds and shepherdesses would amuse themselves with races and contests of skill. Of course there were prizes, one for the men and one for the women, but not the useless loving cups for which we Americans might strive. The prizes were stupendous, tremendous, terrific and colossal, nonetheless—great juicy mutton roasts to eat and silver crowns to wear. Then all the villagers would carry the winners in procession to a fine banquet or "sheep dinner" where the guests of honor were wined and dined.
If you do not want all the fuss and bother of digging a pit and making a spit to turn a great mutton roast, you can get the same effect by making skewers of Shaslick.
DIRECTIONS
Cut thin slices of lamb into one and one-half inch pieces. Thread on skewer alternately with thin slices of bacon. Sprinkle with thyme; season with salt and pepper. Broil over your bonfire or hot coals until brown.
Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999
