Home Cooking

lamb query

Share:

Home Cooking 5

lamb query

Bada Bing | Dec 15, 2011 10:37 AM

I just picked up 3 lamb round steaks, after seeing them at a good price in the market. They're maybe 3/4 lb or less each, and cut rather thin (1/2"). My thought was that I'd cube them up and make an Indian curry or Rogan Josh or the like.

But on looking at recipes, I see that most use shoulder and shank meat. Do you suppose this part (which I take to be just regular lamb leg from the rump portion) will toughen up and be too lean for your average lamb curry recipe?

Want to stay up to date with this post?

Feedback