Ingredient of the Week: Lambon October 15, 2013 @ 3:10 pm (Updated: 4:34 pm - 10/15/13 )
Chef Thierry Rautureau says it's actually the high fat content that makes lamb so delicious. If you're looking for a good cut of lamb, he recommends leg of lamb. Tom says that if a leg isn't up your alley, you should try lamb ribs or, if you're looking for an economical cut, a lamb shoulder roast is a good option.
Thierry adds that you can make lamb into meatloaf or meatballs if you're not interested in cooking lamb-on-the-bone.
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