On 2016-12-03 5:23 PM, Je�us wrote:
> On Sat, 03 Dec 2016 15:54:57 -0600, "cshenk" > wrote:
>
>> I'm not so sure. It was lamb based. Parm is too mild to stand to it.
>
> I still used parm added at serving time. I never thought about lamb
> masking the parm flavour, I guess it might to some small degree.

A good Parmesan would do more to mask lamb than the other way around.
Canned Parmesan is pretty bland, but the freshly grated stuff is potent.
A little goes a long way.