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"You spin me right round baby right round..." ~Meatspin on you

[edit] Origins

The first evidence of a Meatspin-like dish is to be found in the remnants of huts and fires of Celtic tribes in the fertile lowlands and marshes on the modern-day Norfolk Broads, dating back to before the Roman Invasion in 54 CE. It is not known how this dish was prepared, although fibres of meat and remnants of spinning apparatus somewhat akin to a potter's wheel seem to indicate that this meat was vigorously spun before preparation.

[edit] The Meatspin today

The Meatspin today is a British dish highly ranked among gourmands of all calibres throughout the world. Commonly seen on virtually all menus in its native Britain, from the highly-ranked three Michelin-starred restaurant, Goatse, to rude taverns which have for years served only variants of the regional Meatspin recipe for generations with the traditional mainstay of ales and other imbibing liquors as merely an aperitif to enhance the unique flavour of the modern Meatspin.

[edit] Ingredients

Although ingredients may vary from family recipe to family recipe, the following ingredients are almost always used:

• Meat - usually beef, although interesting variants used in regions better suited to other animals do occur. Other meats used may include mutton, goat, dog, poultry and human.
• Flour - Although plain white flour yields a smoother texture, others may prefer the nutritional value of wholemeal.
• Narcotic drugs to give the eater "That Spinning Feeling" desirable from the best Meatspin. These vary regionally, and effects may differ to the point that having tried different narcotic combinations in a Meatspin has become a bragging right in some circles.

[edit] Method

The method used worldwide for making Meatspin is quite unique. First, one must coat the slab of meat in the flour, then the meat must be placed upon the spinning table, called a Spinna often with quite some ceremony. The meat is then span for at least one hour whilst the narcotics are rubbed in to ensure full coverage of the surface of the meat, to form a herby crust of sorts. The meat is then cooked in a low temperature oven for at least an hour, depending on the taste of the cook.

[edit] Further information

There is a website with a lot of information about meatspin, but we'll let you find that yourself, and even if you do find it, we strongly advise you don't go on it;)

[1]Making meatspin (NOT meatspin.com)