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applecameron"Lamb on a Rack" by Sidra "Martha Stewart" Vitale
Archived by author's permission
ingredients:
* 2 sticks butter
* one Marcus Cole (Julian Bashirs make a spicy substitution)
* 4 leather straps (manacles are an appropriate substitution)
* 2 cock rings
* gag
* assorted dildos with lubricants
* 1 wood frame, with dowels or a ring for straps
garnish:
collar
mint
Some purists believe the only appropriate frame is that provided by a four-poster bed. But I think an outdoor presentation enhances the meal considerably, and heartily recommend it for summer dining. Your frame should be rectangular, not too much larger than the lamb you're using, and permit presentation of the meal to *your* tastes. If that means welded pipe, then by all means go to it. This is a dish that can really sing when you let your creativity flow.
For an outdoor meal, place the rack where you are going to serve the meal. One truly exceptional meal I had last year was a Bashir racked lamb served near the center of a rose garden. We were surrounded by white and yellow roses, and chose to forgo the collar garnish in favor of a flower garland. Truly, an exquisite experience.
Butter lamb liberally. Reserve a half cube or so for possible use during meal.
Using the leather straps, pin the lamb's limbs to the dowels or rings in the frame.
Mount cock rings. Gag well (a small dildo can be used here for a nice change of pace). If the lamb is quite noisy, feel free to gag him earlier.
Insert a lubricated dildo. It may take a few tries to find the one you think fits him best. Go slow, gauging fit and position by the physical response of your lamb. Keep your assortment handy, as you may want to change them during the meal, particularly if the lamb is overwhelmed or appears unresponsive.
Let lamb sit - in sunlight for an outdoor meal - or indoors with the heat turned up a bit - until the butter has melted slightly and the lamb's skin is slick.
Garnish with collar and mint, serve, and enjoy!
Recommended wines: This meal really does go well with almost all wines, choose your favorite zinfindel or a fruity cabernet.
Archived by author's permission
ingredients:
* 2 sticks butter
* one Marcus Cole (Julian Bashirs make a spicy substitution)
* 4 leather straps (manacles are an appropriate substitution)
* 2 cock rings
* gag
* assorted dildos with lubricants
* 1 wood frame, with dowels or a ring for straps
garnish:
collar
mint
Some purists believe the only appropriate frame is that provided by a four-poster bed. But I think an outdoor presentation enhances the meal considerably, and heartily recommend it for summer dining. Your frame should be rectangular, not too much larger than the lamb you're using, and permit presentation of the meal to *your* tastes. If that means welded pipe, then by all means go to it. This is a dish that can really sing when you let your creativity flow.
For an outdoor meal, place the rack where you are going to serve the meal. One truly exceptional meal I had last year was a Bashir racked lamb served near the center of a rose garden. We were surrounded by white and yellow roses, and chose to forgo the collar garnish in favor of a flower garland. Truly, an exquisite experience.
Butter lamb liberally. Reserve a half cube or so for possible use during meal.
Using the leather straps, pin the lamb's limbs to the dowels or rings in the frame.
Mount cock rings. Gag well (a small dildo can be used here for a nice change of pace). If the lamb is quite noisy, feel free to gag him earlier.
Insert a lubricated dildo. It may take a few tries to find the one you think fits him best. Go slow, gauging fit and position by the physical response of your lamb. Keep your assortment handy, as you may want to change them during the meal, particularly if the lamb is overwhelmed or appears unresponsive.
Let lamb sit - in sunlight for an outdoor meal - or indoors with the heat turned up a bit - until the butter has melted slightly and the lamb's skin is slick.
Garnish with collar and mint, serve, and enjoy!
Recommended wines: This meal really does go well with almost all wines, choose your favorite zinfindel or a fruity cabernet.