🇸🇪: Magical Fäviken’s 10 year old mutton saddleback 🐑 which has been aged for six weeks and cooked on top of open fire 🔥. Sauce = [juices from the fat collected while cooking] + [“tasty paste”: an extreme reduction of carrots, onions, mushrooms, celery (classic mirepoix), and fermented bakers yeast left for a few days]. The tasty paste adds an umami (うま味) kick to the dish. Tender, juicy, and full of flavors! Mutton has a deep red color, much fattier than lamb, intense flavors, and gamey. As such considered to be an acquired taste. Fäviken revives ancient Swedish foods, techniques, and traditions. It is a complete immersion into the terroir of a near-Narnian remote agricultural hamlet.