I ONCE MET A GALICIAN LADY WHO SHARED WITH ME HER RECIPE FOR LAMB. HER OWN LAMB — LAMBS SHE RAISED WITH OTHER ANIMALS ON HER FARM IN THE HILLS ABOVE THE COAST. HER ANIMALS WERE A COMFORT AS HER FAMILY HAD LEFT THE VILLAGE TO WORK IN OTHER CITIES AROUND SPAIN. WHEN THEY RETURNED AT EASTER SHE WOULD ROAST THEM A LAMB. I COULD TELL IT WAS A LITTLE TRAUMATIC FOR HER TO DISPATCH HER BABY LAMBS TO CELEBRATE THE RETURN OF HER PRODIGAL FAMILY. NONETHELESS, SHE NEVER BAULKED FROM THE TASK. SHE ONLY SPOKE GALICIAN AND FOR ME IT WAS A BIT LIKE A LONDONER TRYING TO UNDERSTAND AN OLD PERSON FROM ABERDEEN WHO ONLY SPOKE DORIC SCOTS. EXCUSE MY BRUTAL TONGUE,’ IS THE DIRECT TRANSLATION. I COOK MY LAMB WITH COGNAC, AND A FEW HERBS, AND THAT’S ABOUT IT.’ HER RECIPE PROVED VERY GOOD.