Cooking Lamb Shoulder

20090408-eastersoup.jpg

Make Gina DePalma's Roman Easter Soup with lamb shoulder.

Janet Fletcher of the San Francisco Chronicle explains why you should cook lamb shoulder instead of other cuts for your Easter menu or other springtime meals, labeling it as inexpensive, succulent (due to collagen and intramuscular fat), and forgiving (it's hard to overcook). She gives suggestions for what vegetables to serve it with, compares using bone-in versus boneless cuts, and shares a few recipes.

Related
Sunday Supper: Long Cooked Lamb Shoulder
Cook the Book: Braised Shoulder of Lamb
Snapshots from Italy: Roman Easter Soup
Cook the Book: Almond Gnocchi with Lamb Ragu

Comments

Add a comment

Comments can take up to a minute to appear - please be patient!

Previewing your comment: