coraa | (no subject)

Also, thank you to everyone who helped me with seasoning for the lamb yesterday! I used rosemary and mustard, which came out very well, but no recipe because if I had it to do over again I think I would have done a long braising instead. The shank end, unlike the butt end (which I have roasted and broiled very successfully), has a lot of connective tissue for the amount of meat, which made it hard to butcher in a roasted form.