♥ shhexycorin ♥

A fresh carcass, ripe for a good plucking

It’s not often that you get to cook with such a rare bit of meat. Llamas are notoriously healthy breeders and rarely fuck up in childbirth. So a getting your hands on a stillborn llama carcass is like fucking golddust.

So, here’s my recipe, learnt from an Argentinian gaucho by the name of Rodrigo Gillipollaz.

Roast Stillborn Llama

Stillborn llama are usually 10-25 pounds. Allow at least one pound of llama per person. A 24-inch barbecue unit will hold a 15 lb llama; a 30-inch unit will hold up to 25 lb. A larger animal will require cooking equipment with greater capacity.

Preparing the Stillborn
Wash llama thoroughly inside and out with cold running water; remove any tissues from cavity. Dry completely inside and out.

Rub body cavity with salt and pepper, and desired seasonings (garlic, thyme, rosemary, etc.).

Fill cavity firmly with a dressing of your choice. Dressing will prevent the sides from collapsing during cooking. Sew up opening with heavy string.

Cooking the Stillborn

Stick the animal on your hot barbecue. Cook for about an hour and half, make sure you burn the fuck out of it if you want Llama Crackling as a starter. Serve the animal whole, on the table and allow your guests to wet themselves with excitement as they tear the animal to shreds.

This entry was posted on Monday, January 30th, 2006 at 9:10 pm and is filed under Corin's Cookbook. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.