Frost Lamb

Frost Lamb is a specific type of freeze-dried meat made from the lambs of Hilland Goats. It is most commonly made from the shoulder or underbelly of the animal, as those are the two places with the least tenderness and flavor. It is said to have a flavor reminiscent of a garlic-rubbed meat patty.

Freezing Nights and Crushing Blows

Frost Lamb is made by first rubbing the raw meat in garlic and roasting it, then leaving it on a mountain peak for five days. The meat is pulverized with a special spiked mallet on the peak during the morning. The meat is considered ready when ice crystals no longer form on the surface of the meat. The resulting dried meat product is then sold, stored, or used in stews, chili, soup, or other dishes.

Butter and Brine

Frost Lamb is the primary meat used in a dish known as "Brine Frost". This dish is made of frost lamb coated in Brine Butter then seared in a shallow pan with savory and shallots. Brine Frost is said to be not bad in taste and perfect in times of scarcity.

Steak Food Restaurant by Olichel on Pixabay

Item type

Consumable, Food / Drink

Related Technologies

• Freeze-Drying

Base Price

9 gold per kilogram