Food columnist Mark Bittman has a terrific article in this
week’s NY Times Magazine with twelve recipes for what he contends may be the
best major cut of lamb – the shoulder. Mark describes this cut as “explosively
delicious and juicy”.
Here is a link to the story: http://www.nytimes.com/interactive/2013/12/01/magazine/bittman-lamb.html?_r=0 ("Better Than A Meat Lollipop" in The New York Times Magazine, December 1, 2013)
His recipes include braised, roasted, stir-fried, and
grilled or broiled variations. They are
multi-ethnic and multi-faceted. I
recommend that we all give one or two a try.
Much of the reason for the existence of Dutch Barn Farm is
our commitment to eating well and living well.
Many thanks to Mark for encouraging us all to do the same.
