for all you western lamb eaters, and easterners too...how best? i'm a novice. sheep eating wasn't part of our growing up or adult experience.
recently our local kroger marked down their lamb shanks (after thanksgving). so, got two one for me and one for the wife.
the packaging says barn raised in the US. i guess it never grazed on live sweet grass? i don't know. 1.5 lbs. each.
how does one prepare such an exotic dish? if it was venison, i'd just slow roast the hound out of it.
but surely there's a more civilized way to prepare it?
