Leg of Lamb
Posted 4/17/2011 9:14am by Eugene Wyatt.
CatskillMerino Eugene Wyatt
The old Mark Bittman as we still love him: How to Carve Leg of Lamb in Three Cuts - http://nyti.ms/iifcOO
The good with the bad: Now we have to pay for the New York Times online: $0.99 + tax for a week for the first 4 weeks, then $8.75 + tax a week thereafter...and I wonder why Judith Miller & Jayson Blair come to mind? I suppose that as they got around the news (by falsifying it) while on the NYT's payroll, I'd like to get around paying the cost of a digital subscription (by fair means, not foul) as a reader.
The good again: Bittman says that a properly done leg of lamb will have both rare and well-done portions to please all your guests.