Paleodinnermain dishmeat
Paleo Braised Lamb with Pecorino
Paleo Braised Lamb with Pecorino
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Melt in your mouth Paleo Braised Lamb with Pecorino presents well to guests and tastes even better than it looks.  
Melt in your mouth Paleo Braised Lamb with Pecorino presents well to guests and tastes even better than it looks. The main ingredients are , , , and the categories it belongs to are , , , , , , , .
Get the recipe details at: paleoporn.net

4 Responses to Paleo Braised Lamb with Pecorino

  1. jsykes October 13, 2013 at 5:16 pm #

    I have never bought lamb shoulder before but today I did. The butcher asked me how I wanted it cut, I told him into cubes. When I got home there were so many bones and so much fat that I wasn’t quite sure what to do. I cut as much meat off the bone as possible and included some pieces with the bone. What should I have done differently?

    • Patty Strilaeff October 13, 2013 at 6:02 pm #

      Well darn, that wasn’t the best first experience with lamb, was it? Sorry to hear about that but we had a few similar situations when we first started buying different cuts. Personally, I think the butcher should have asked if you wanted the bone in or out, but next time be sure to tell them you want the bone removed and then cubed for kabobs. I hope you’re still able to enjoy the meat and that you use those bones and trimmings to make a good broth!

  2. MARLAsarris October 13, 2013 at 5:36 pm #

    I had the butcher cube the shoulder as well and I took everything that came with it and cooked it up. Don’t fear the fat and bone, both will provide good flavoring & nutrients – of course it’s best if it’s grass-fed lamb – but I’m sure regardless you will enjoy it! :)

  3. jsykes October 13, 2013 at 8:13 pm #

    Thanks ladies!

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