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Last night we had our second round of shoulder steaks, and I have to rave. What a great cut of meat! It has fantastic marbling so that all you have to do is give the steaks a little pat with a paper towel, hit them with some salt and pepper and then pan fry them on high for a few minutes a side to turn out a beautiful, tender piece of meat. I would say it is a bit easier to gnaw the meat off the bones than a standard chop, and the meat comes off so nicely that we were left with a small pile of perfectly clean bones (not shown to save the appetite of those that would be turned off by that kind of thing). I am a lamb lover, and this cut may have just risen to be my new favorite cut!
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Lamb is so good. It's high on the list! Rosemary is our fave herb on a nice piece of lamb.
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