***It was, kind sir. A leg of fresh Iowa lamb roasted at 500 degrees F with lots of garlic slivers and covered in kosher salt, accompanied by a genuine Middle Eastern rice pilau, with lots of sauted garlic, onion, cumin, sesame seeds, etc etc etc, added to the rice and microwaved for about 30 minutes in the traditional Middle Eastern style.***
Quit, your making me drool all over my keyboard :>)
I had lamb for the first time last week. One of the guys at work brought in Irish Stew with lamb. Yummy!!!
An Irishman who’s never had lamb stew?
Lamb is one of the easiest types of meat to cook. I make it 3 or 4 times a year. It’s rich but if you have a good butcher available, it’s tremendous.
I’ve got the bones and some meat cooking with a lot of Burgundy and garlic cloves and sliced onions and various spices in a slow cooker. And barley. Irish stew. Mmmm.
Next thing, you’re going to tell me that you’ve never had roasted rabbit wrapped in bacon.
Or Guinness...