Steven rolled up the roast lamb cut into bite-sized pieces with cabbage leaves and stuffed it into his mouth. Although some spices have been added, the mutton smell has not been completely removed, and the salt is not so fine, but overall it is within a tolerable range. Although the cabbage leaves have been blanched with water as he ordered, there is still a little bit of it. Fortunately, the bitter taste is not that obvious when mixed with the roasted lamb.
There are some unsatisfactory aspects of the raw materials, but it is the best it can be at this time. Steven strictly controlled the seasoning ratio, barbecue temperature and doneness. The lamb chops are especially fragrant and tender.
Perhaps it was the previous meal that made Steven lower his standards a lot, and he no longer fussy about small details. He was seven-tenths full with some meat left.
"Bake some more and give them to the stewards and priests. In addition." Steven cut off a piece and said to the cook, "Eat this piece, remember that the taste still has the same weight."
As if she had been hit by a pie, the cook gingerly took the piece of meat and only sucked it into her mouth. Then under Steven's questioning eyes, she said weakly: "Master, I want to give the rest to my son."
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