Lamb, Fire, and Beer: Little Bo Peep Got Hungry

Vegetarians, plug your ears—things are about to get meaty.

“Little Bo Peep has lost her sheep

And doesn’t know where to find them…”

But Penn Appétit does! 

This past Saturday the fine residents of 3952 Pine Street (AKA Penn’s official lamb roastery) threw a BBQ that Penn Appétit won’t soon forget.

A whole lamb, lacquered with tart pomegranate molasses and dripping with olive oil and rosemary, roasted over piping hot coals on a homemade spit for the better part of the afternoon before guests dug in.

Mountainous bowls of fresh cucumber and tomato salad, homemade hummus, and creamy Greek yogurt lined the fire pit, while hundreds of slabs of pita and a pair of freshly baked rosemary bread loaves stood by—ready to be torn apart by ravenous guests.

Sure, there were forks and knives—but all etiquette was thrown aside after Ben Notkin dismembered one of the lamb’s meaty legs to gleeful cheers from the hungry crowd. Guests tore into the charcoal-scented meat with their bare hands and ripped apart crispy sheets of lamb skin like wrapping paper. I think I speak for everyone when I say that it tasted better that way.

Let every run-of-the-mill cookout take note: the standard has been set. No frozen beef patties or pre-packaged hotdogs could possibly top this beastly BBQ. Residents of 3952 Pine Street, we salute you.

-Chase Matecun and all the grateful lamb lovers of Penn Appétit