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Mr Bayliss's wife, Rita, told the inquest: "There were lambs everywhere.
There were lambs in the fields every spring, and house martins in the eaves, the slender Torridge river nearby, which burst its banks every winter, and red campion in the lanes, roe deer and badgers thumping about, and all of Devon and Cornwall to explore, its moors, its beaches, all of which we did.
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Right now, there are lambs, kids, calves and chicks.
There are lambs' brains, breaded and deep fried, and served under a butch puree of black olives.
AS sure as there are lambs in spring -- a certainty of farming life that most of us were forced to take on faith even before the cloning of Dolly -- screen versions of Thomas Hardy's Victorian agricultural epics seem destined to proliferate.
Because there was lamb fat as well.
There's lamb with artichoke and peas and lamb with apricots, prunes, and almonds.
Meanwhile, there is lamb from Wales and Scotland, and produce from everywhere.
As I type, for example, there's lamb breast in the oven, braising.
There's lamb with the purple intensity of hogget, its pungent animality tempered by goat's curd and minted broad beans, its… Oh, who am I kidding?
For breakfast or brunch, there is lamb bacon, made and smoked over cherry wood by Eugene Wyatt at Catskill Merino Sheep Farm in Goshen, N.Y.
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