I started this traditional mead (my first) on 25 May 2021. I scaled up the "Beginner Traditional" recipe from r/mead to 3 gallons from their initial 1 gallon. Other changes include use of Fermai...
For me the key to good lamb is that charred salty fat on the outside, and tender rare meat on the inside. This recipe is rediculously easy.
Here you go: