I just braised two small lamb shoulders.
Fantastic pull apart meat with great flavor.
Will have to smoke them low and slow, that sounds like another perfect application.
I'll take lamb over any other domestic meat every time.
Have to agree. Ex girlfriend was a vet. She got all the lambs the breeders didn’t want.
Too much lamb is frozen Down Under and stays frozen a long time. Too long.
Lamb chops over a hot fire. Maybe a minute and a half to 2 minutes.
Fat carmalizes.......oh I can eat a pile of them.
Phillips’s......LA.....inventor of the French dip. You can a bunch of different meats. Lamb and Blue cheese on a crusty roll........
