The first entry to the 2008 mull-off:

Lamb's Wool

10 baking apples, cored (the more tart, the better)
1 12 pack of strong ale (your preference, but I like Newcastle) 4tbs brown sugar ½ ts cinnamon ½ ts ground ginger ½ ts nutmeg
2 cinnamon sticks
1 tbs whole cloves
Several bowls of assorted nuts (in shells)

Roast the apples at 450 degrees for a little over an hour (they will start to burst, this is when you know they are done). While the apples are roasting, pour the ale into a large pot and add the sugar a little bit at a time, tasting the ale occasionally, sweeten to taste, more or less sugar
may be used depending on the type of ale. When the desired level of
sweetness is achieved, add the spices (cinnamon, ginger and nutmeg) and bring to a boil. Reduce to a simmer, add whole cloves and cinnamon sticks and simmer for 10 minutes.

Serve in a punchbowl; drop hot roasted apples into the ale just before serving. Be sure to enjoy with nuts, as they are a great compliment to the ale (and vice-versa).

Traditionally, one would take some of the Lamb's Wool outside and pour it on the roots of one's fruit trees as an offering to ensure a bountiful harvest in the coming year.

Submitted by J Nelson Watts.