I am looking for a good butcher in Baltimore where I can buy a variety of meats, including all of the primal cuts of beef and veal, rabbit, venison, lamb and so on. Any suggestions where to find such a thing?
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.