Some of the best lamb we have been fortunate enough to work with comes from Yellow Table Farm. Eric and his family take great care of their animals.
Slow roasting the lamb shoulder enhances the flavor which is super present in the fat. I typically take this cut to an internal temperature of 203 degrees then allow it to rest for at least 2 hours before shredding.
A simple rub of sea salt with clove, ginger, garlic, cinnamon and star anise will bring an interesting element of warm sweet spice to accent the light gaminess of the lamb.Continue reading