The point of this blog is to find out if anyone knows the cut of lamb for Petrini's lamb blocks?
I wonder if it is lamb shoulder?
Googling Petrini's, I came upon this site. All those lovely memories of Petrini's. I lived in San Francisco and Berkeley for 15 years as a young wife and mother, and, once a week, would travel to Petrini's. What a fabulous butcher.
One of the things I used to buy was lamb blocks, and, being Australian, they were a favourite. What I did was to coat them with French mustard beaten in egg white, then roll them in breadcrumbs (I made my own bread, and cooked bread for a health food store on Thornhill Drive in Montclair). Then I sat the lamb blocks on a bed of fresh rosemary and oven baked them for a couple of hours, until they were crisp and beautiful.
I still have the written menus that I would do each week to plan meals so that I could shop efficiently.
This was back in 1970's through to about 1982. I loved going there. You could guarantee that anything you bought was top quality. Sad to hear that nobody kept it going.
Meg Viney (was Cantor in those days)