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lamb query

Bada Bing | Dec 15, 201110:37 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?

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