How Do I Love Ewe?

Jim Mora mentioned the anniversary of the first shipment of frozen meat on the Pre-Panel this afternoon and read a snippet from my ewenique rewriting of Elizabeth Barret Bronwing’s poem:

How Do I Love Ewe? (With apologies to Elizabeth Barrett Browning)

How do I love ewe? Let me count the ways

That lamb tempts the taste buds and any hunger stays.

Of course I love ewe roasted, but still a little rare.

And I love ewe butterflied, from all the bones carved bare.

I love you chopped or diced and threaded onto sticks,

With capsicum and onion to get my vege fix.

I love you minced with salad in a burger bun

And chewing on the chop bones is always lots of fun.

I love ewe tender barbequed, the smokey taste sublime,

And shanks cooked long and slow for flavour that’s divine.

I love ewe marinated, with mint or coriander,

And many other ways my appetite ewe pander.

Though, proud Kiwi that I am, would be hard to find one keener,

My favourite way to cook ewe is how it’s done in Argentina:

 

The sheep for that first shipment came from, and were slaughtered at, Totara Estate in North Otago.

It’s now owned by Heritage NZ and is open to the public.

NZ History tells the story of that first shipment here.

 

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