In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >,
> > Janet Wilder > wrote:
> >
> >> Jean B. wrote:
> >>> Janet Wilder wrote:
> >>>> cshenk wrote:
> >>>>> "Billy" wrote
> >>>>>
> >>>>>> "cshenk" wrote:
> >>>>>>> the cheapest meat in Sasebo
> >>>>>>> Japan.
> >>>>>> How many on RFC live there? Just an East Tennessee native and our
> >>>>>> cheapest meat might be possum.
> >>>>> Grin, you'd be suprised! One of the others said cheap dish used
> >>>>> lamb. Not likely to have been living in the USA. This is a global
> >>>>> community, not all are USA (or Canada) folks. Another cheap meat in
> >>>>> Japan was shrimp.
> >>>> I was the one who used one lamb shank. Lamb shank at that time (early
> >>>> 1980's) was cheap meat. I was living in New Jersey, which, I believe
> >>>> was still part of the US at the time <vbg>
> >>>>
> >>>>
> >>> Ah yes, I also like lamb riblets--which I can't even find. Maybe I can
> >>> get them from someone at a farmer's market. I have this Indonesian
> >>> recipe...
> >>>
> >> They sell breast of lamb here for a very reasonable price. It must
> >> figure into a Mexican or Border dish that I don't know about. It looks
> >> very fatty, though.
> >
> > It is very fatty. Mom used to make stew out of them, but she'd roast
> > them first in the oven with a lot of water to render off most of the fat.
> >
> > She made the most divine "shepherds stew" out of lamb breast.
> >
> > The rendered fat was hard as candle wax... We'd mix it hot with bird
> > seed and put it out for the wild birds in cakes.
>
> Hmmm. I was baking or broiling them. It's been so long, I don't
> even remember them. And I was young and not concerned about fat.
> I fergit whether they'd be good LC fare.

The fat is so heavy, it needs to be cooked off imho.
It ruins the flavor and texture, unless you LIKE eating candle wax. <g>
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain