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| My wife is the expert in her kitchen. She orders the lambs cut her way. I'm assuming the biggest roast she can have cut, bone in. Yes we only eat Suffolk for the last 40 years. However when we had sheep it was wool breeds Columbia, Targree. I like to cook chops in cast frying pan. Little oil, salt and pepper. Well done. Love the crisp from cast iron pan cooked on wood stove in sheep camp.
I've never had lamb in a fancy restaurant I felt that was as good as lamb cooked on wood stove in cast iron. | |
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boneless lamb leg?
