Roast Leg of Spring Lamb with Sea Salt and Mint Sauce

GREAT excitement here, we have just hatched out a clutch of fluffy chicks in time for Easter.

Several weeks ago we put a batch of fertile eggs into the incubator, plugged it in and hoped for the best. Both students and grandchildren were agog with anticipation. Twenty-one days later we heard faint cheeping and eventually a few damp little chicks pecked their way out of the eggs. After several hours they fluff up and get perky enough to be moved out under the infra-red lamp in the Palais des Poulet.

After a few weeks they will grow pin feathers and eventually proper plumage. We’ll have to wait and see which grow little tails, those will turn into fine cockerels and the others will mature into hens. We’ll fatten up the cockerels for the pot and the hens will keep us supplied with beautiful fresh eggs.