There are lamb lovers, lamb haterz, and the lamb agnostic, but even those who find themselves in the lamb lover category probably don’t have much good to say about cold lamb fat. The texture of pork fat at pretty much every temperature is becoming. Hot lamb fat is pretty great, but as soon as it starts to cool, there is this magical terribleness that takes over. It firms up and coats pretty much everything it touches. Continue reading
Lamb Tongue and Leg Rillettes
29 Monday Jun 2015