Comments

Lamb Stew with Ham and Red Bell Pepper — 1 Comment

  1. D’you know, Cindy, I have the same problem with a lot of the lamb the supermarkets sell. It is gamey, while in Italy we are used to very sweet-tasting young lamb. I think the recipe with juniper berries that Beth made is the one that best tempers that taste. Evidently, there must be people who like it otherwise they wouldn’t be selling so much of it. The cut of meat they gave you is not very close to what the dish really calls for, shoulder, which I find better-tasting than the leg. But you obviously did a good job with it nonetheless. Lamb makes a great dish against cold weather, particularly if you open a bottle of good red to go with it.