[RegulatorCountry]

Lamb has always been a rarity for me, almost always in Greek restaurants even then, so I haven’t noticed.

[Captain Peter Blood]

I like Lamb, and like you it is a rare thing for me to have.

Lamb is one of those things you have to cook just right or it doesn’t turn out well.

[blackdog]

I raised lambs by the hundreds in Wisconsin. My favorite way to prepare lamb is to start with the whole lamb. Bone out the whole thing carefully. Lay it out flat. Add Rosemary, mint leaves, garlic, salt, pepper, rubbing it in. Tightly roll the whole thing up long-ways in a stretchy meat net and tie it off. At this point it should be about 34" long and weigh about 15 to 20 pounds. Let it stand in the fridge for about two days(rub olive oil on it before putting in fridge)

Next bake in a convection oven @ 400 degrees until the center reaches 180 degrees. Immediately remove it and let it stand for an hour before slicing in 1/8" slices. Each slice gets some leg, shank, shoulder, and loin. Very yummy.

I loathe mint jelly on my lamb.

If your lamb is older, around or up to a year, soak the whole thing in some pineapple juice as well to prevent that old sheep mutton, waxy taste. I preferred to raise Clun Forest crossed with Dorset breeds. I tried Texels and Suffolk, but they were not easy keepers on grass. They needed lots of costly feeds to bulk up. Clun Forests breed like rats, drop easy, quick to get up and suck out in the fields, and the mothers are super.