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Roast Skylarks

Traditional Roast Larks Recipe from West Somerset











Exmoor is primarily an upland area made up mainly of small villages and hamlets. The largest settlements are Porlock, Dulverton, Lynton, and Lynmouth, Simonsbath and Wheddon Cross.

This recipe is taken straight from the handwritten recipe book of my Great Grandmother, who was born and bred in the Brendon Hills of West Somerset, and is at least one hundred years old. This recipe is untested! Comments most welcome.


These tasty little birds can be drawn or not, according to taste. Arrange them all on a thin skewer; brush them over with melted butter; roast them for ten minutes, basting them well. Dish them up on buttered toast, with fried crumbs and watercress round.


Apparently the same recipe can be used to cook wheatears, a similar sort of thrush-like bird. I should add that I have tried neither skylarks or wheatears personally. They were though it seems eaten in the past in these parts,










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Exmoor is a National Park situated on the Bristol Channel coast of south west England. Exmoor is located in two counties, with 71% of the park located in Somerset and 29% located in Devon