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.
Get The Recipes:
- Snapshots from Italy: Roman Easter Soup
- Cook the Book: Almond Gnocchi with Lamb Ragu
- Sunday Supper: Long Cooked Lamb Shoulder
- Cook the Book: Braised Shoulder of Lamb