Friday, April 22, 2011

Just in Time for Easter

Cooks' Illustrated 's guide to buying a leg of lamb in any part of the country (now, if only they would clear up the confusion on cuts of beef!):

"To avoid confusion and to eliminate the risk of running into regional differences in labeling, we recommend forgoing the shorthand terminology and just spelling it out for your butcher. After extensive research, we found that you can't go wrong asking for "a whole boneless leg of lamb, but without the sirloin attached." This approach is wordy, but worth it."

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