I am looking to make a tapas dish with ground lamb meatballs. Unfortunately there is not a good deal of lamb to be found in the local super markets and butcher shops. Hence I will have to ground my own lamb from what I can find. My question is what cuts of lamb are best for turning into ground meat? And are there any cuts that I should stay away from? Thanks.
Take care,
Mark J.
Take care,
Mark J.