The great thing about lamb, at least lamb from New Zealand, is that it is all grass-fed. It is also very cheap compared to grass-fed beef. For example, I can get a bone-in leg roast for about $4 a pound or boneless for about $5 a pound. So I've been using it more and more, especially in things like spicy stews that mask the "lamby" flavor a bit. I have some defrosting in the fridge right now that I'm going to try smoking in my Cobb cooker this weekend.
No announcement yet.
No pretending to like tofu any more!: Eric's primal transformation