Brett-EDH
TVWBB Olympian
Growing up, everyone served it with mint jelly. Sorry, but that’s a disaster. Like being in the dentist’s chair.Maybe they are like my grandmother who liked it roasted to a nice even #9 gray and served it with Crosse and Blackwell mint jelly. After she died I learned about not slaughtering the poor thing twice!
When I had lamb cooked over coals and with SPG Rosemary and the fat has a nice crisp on it and the meat was tender and juicy, I was hooked. To me, there’s no better way to enjoy lamb.