Melba's Jammin' wrote:
> In article >, Boron Elgar
> > wrote:
>
> > Early in the spring I had written to a local farm that raises lambs to
> > reserve one for the fall, as they are ready for market near the end of
> > October. I never heard back and forgot about it altogether.
> >
> > Yesterday I got an email asking me to confirm my reservation and tell
> > them how I want the lamb cut. OH BOY!
> >
> > This will be a lovely fall with legs, rack, shoulder chops, shanks and
> > stew meat. I am quite jazzed! The freezer needed cleaning out anyway.
> >
> > Yum!
> >
> > Boron
>
> She scores!! Good on you. I've never cooked lamb in my life. I had a
> shank a couple weeks ago at a fabulous restaurant in St. Cloud (story on
> my website - Cafe Renaissance). I'm scared to cook it.

Start out with lamb loin chops - very easy - these are usually eaten on
the rare side - and very fast. You really can't mess them up unless
you cook until they're gray. ;-) One of the best diet meats on the
planet.

N.