Just tried a piece while butchering. Braised it and simmered in stock with garlic, thyme, and rosemary. Tastes like any lamb I have eaten at a restaurant.
I realize that lamb is not everybody's favorite, but I like it.
Oh also, SwampRabbit, when cooking, make sure to remember to check every now and then to be sure you have some stock in the pan, so it doesn't all cook off. That's stuff is the golden ticket once you wrap up and add the orzo!!
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