Friday, September 18, 2009

Why Lamb Rules

The latest issue of Saveur magazine arrived in my mailbox yesterday. What a great cover! I spent a mouthwatering evening, pouring over the 17 Recipes (click) starring this rich, flavorful meat. We love lamb, and I'm always looking for new ways to prepare it. There a nice section on a guide to lamb cuts. This will be a good lesson to read, so when a customer asks the difference between a rib chop, loin chop, shoulder chop and a sirloin chop, we'll know! The article "A Shepherd's Life" tells about a Basque sheep rancher in Idaho. Beautiful photography! They even mention grass fed Icelandic Lamb, as "exceptionally fine grained and mild tasting, prized by chefs". Lamb Around the World is another article. We usually grill our lamb legs, and love the pink, rare meat. This 7 Hour Leg of Lamb Recipe looks like something I'll be sure to try, especially on a cold winter day--mmmm....

With eggplant in season, I'll be trying this Moussaka Recipe from Saveur first. It looks so rich and hearty,
definitely not for the calorie conscience!
If you don't subscribe to Saveur,
go out and buy the October 2009 issue!
(photos courtesy of Saveur magazine)

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