"Steve Pope" scritto nel messaggio

> You either hafta be willing to go at them animal-style, or
> to waste some meat.
>
> Part of my preference for shoulder (either lamb or pork)> is they seem to
> have coarser grain and absorb rubs,> marinades, and smoke better.
> Steve

Part of my fondness for lamb precludes using anything that will alter its
character a lot, but rather I like to enhance it. I cook lamb at a lower
temperature and prefer it rare, really rare. I often have to cook it more
so as not to turn off guests, however.

Shoulder makes a fabulous Italian braise with garlic, cloves, nutmeg,
cinnamon, lots of onions and tomato. I serve it with polenta and there's
never a scrap left.