I have a lamb (butt) piece of meat thawing for dinner to tomorrow. IIt weighs 4.59lbs. Any ideas how to make it with a classic twist? How long should I leave it on for a medium rare taste???
So does anyone have a menu they like to start cooking when the weather turns late winter early spring in New York? Low 60s weather? I want to start cleaning but the weather isn't fully there yet! (Neither is my menu!)
Hi Im Michelle and Just signed up to this site! I'm liking it already! I love now all us "foodies" can get together and talk about our favorite recipes and share our photos. Keep up the great work!!!