Rebirth: The Courtyard Bride Is Cool and Radiant novel Chapter 712

Chapter 712: Chapter 712: We’re Both Getting What We Need, Nothing to Be Embarrassed About

After Gui Kairong finished his errands, he came to pick up Gui Kailan and brought half a slab of lamb for Yunyi and the others.

Huo Jingrui looked at the lamb being carried into the yard: "Where did it come from?"

Gui Kairong washed his hands in a basin of water sunning in the yard and said, "I happened to visit an old friend on my way today. Their team’s flock was ravaged by wolves. After the villagers chased away the wolves, they found that, apart from the ones bitten to death, nearly half of the remaining sheep had been bitten, and only a few could be saved.

Out of a herd of over a hundred sheep, only one-third remained unharmed, but all were scared out of their wits.

When I went there, I helped them out a bit, and this half slab of lamb was given by the village as a reward.

I originally didn’t want it, but my friend insisted, and I couldn’t refuse their kindness, so I accepted it.

However, when I left, I left money according to the price they sell the lamb to the surrounding brigade members, as we’re already benefiting from relatively cheap lamb, so I can’t take advantage more and mainly don’t want to cause trouble for my friend."

With such hot weather, if the lamb isn’t processed in time, it will spoil quickly, so they didn’t stand on ceremony: "Grandma Su, let’s keep some for tonight and salt the rest for preservation."

Yunyi spoke up at this point: "When you’re leaving, take some more with you. Lamb is gentle, nourishing, and warming, so take it back for Sister Kailan to cook it."

Gui Kairong didn’t refuse. Although their unit’s benefits are good, they can’t eat meat every day. Hearing Yunyi say eating lamb is good for his sister’s health: "Alright, I’ll take some back."

Grandma Su was from Inner Mongolia, and in the evening she used lamb leg and rib meat to make Inner Mongolian hand-grabbed meat. The flavor was rich but not greasy, lean yet tender, with a sweet aftertaste, and it was unanimously praised by everyone.

Grandma Su smiled and said, "It’s a pity we don’t have chive flowers. Adding them would make it truly authentic."

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