We knew our final leg of local lamb was going to be like the rest of the animal—stringy and lean. We ended up liking it better as leftovers, then even more leftovers. For the first round we cooked it slowly and wine-fully, following a traditional French braising method. The resulting meat was pleasant-tasting and tender, but we couldn’t finish it. We discussed hashing the remainder, or perhaps making Scotch broth, but we felt the urge for something different. Perusing one […]![]()
