Hi Dave,


 RH> No, not done neck slices but have done both lamb chops and lamb shanks.
 RH> The latter we marinate in Italian dressing, coat with flour/Parm cheese
 RH> and then braise in the dressing until they're fall off the bone tender.

 DD> I've done a number of differet lamb cuts. Probably my favourite for
 DD> "fancy" is leg-of-lamb. Or minced lamb for a *real* Shepherd's Pie.

Shepherd's pie sounds good. I can remember my mom making it maybe once
or twice, as the family grew, left overs for something like that were
more scarce. Especially after my younger brother was born; he had an
adult sized appetite as soon as he started solid food.


 RH> Went to the farmer's market today. Got some turnips, spinach, beets,
 RH> and baby bok choy for veggies. Also got some sage and thyme plants
 RH> (will go outside next spring) and a couple of baked goods--a sopapilla
 RH> bar and a coissant filled with a brownie batter and baked. Had the last
 RH> as part of lunch today afterwards. The turnips are going to go into a
 RH> pot au feu once I get some cabbage (probably next week at Wegman's).

 DD> I only like turnips raw and peeled, then sliced. Cooked - you are
 DD> welcome to my share and all of my allotment of rutabagas.  Bv)=

They're not as strong in a beef stew or p-a-f. I was going to only get a
couple but they weighed less than a pound, total so the vendor threw in
another one to bring it to over a pound, then charged me for only one
pound, even. I've been buying from him for years now; that's typical for
him, for anybody.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... You learn something useless every day.

--- PPoint 3.01