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Found on cooking.nytimes.com
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Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy – also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder’s not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here its marinated in a Vietnamese marinade overnight, then broiled or grilled into fantastic submission. Featured in: Better Than A Meat Lollipop. Learn: How to Grill
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| Title: | Vietnamese Lamb Recipe |
| Descrition: | Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy – also, cheap Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising But the shoulder’s not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts |
Vietnamese Lamb
Meat
Produce
Condiments
Baking & Spices
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Found on cooking.nytimes.com
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Vietnamese Lamb Recipe
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy – also, cheap Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising But the shoulder’s not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts
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