Not quite the rack or the crown
This rustic cut of lamb consists of some ribs but also the whole
breast plate. It’s taken from the upper underbelly of the body. The
Mixed Stew recommends this cut for making soups, stews, and even Irish Lamb
Stew. Meanwhile, you can also roast or grill the breast. Look for a
more inexpensive price compared to more popular cuts of lamb. The meat
content of this cut is smaller compared to the fat content so grill this cut
with due care.
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