CWS4322
Chef Extraordinaire
One of the guys with whom I curl (that sport where you slide 44 lb granite rocks down a sheet of ice and sweep) has lamb for sale. I am trying to figure out how to have it cut. How thick do you folks like your chops? Basically, I am buying the entire lamb. Suggestions? I'm dieing to make the lamb stew using the neck meat...think that is BuckyTom's recipe but it might be one of the Andys'. I will get the bones so I can make stock. The kidneys will go to the dogs. I don't cook kidney. The heart and liver...still debating if those will be dog food or people food.