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lamb shoulder is explosively delicious and juicy. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for the stewing or braising that’s requisite this times of year.
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Slow Roast Lamb - from Siba Mtongana and other tasty dishes on Food Network. Lovely
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Lamb Backstraps With Moroccan Salad,
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lamb meat should be pink to pale red with firm, white fat. Select
lamb that has marbling (veins or specks of fat that run through the meat); the fat will keep the meat moist during cooking ...
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Dynamics in Action Want to try something ‘ripping choice’ on the BBQ? Using a combination of Aussie and Kiwi produce, Chef, Daniel Wilson has created four Trans-Tasman
lamb recipes that’ll make your mouth water. Try a new way with meat by cooking
lamb chops – a tender cut that can be griddled, fried, barbecued or baked.
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