Not long ago, in certain circles, serving anything other than the most tender and expensive rib or loin chops — in the form of a “rack” or a “meat lollipop” — to respectable company was considered déclassé. Leg and shank eventually got their dues — and now the shoulder has finally arrived.
It’s about time, because all things considered, it’s the best major cut of lamb. (The best minor cut might be the neck, or even the kidney or tongue, but we’re not addressing “specialty meats” here.)
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