Empire steak of mine. Heh. Ok… at with tonight – and this was actually Lamb Rib. Which looks sexier on a plate than just a steak This was actually unexpected. First time I’ve had lamb done with a crispy layer of skin a la Peking duck/suckling pig. The layer of fat just under it, seared in the juices of the meat so it pulled off the bone in succulent, tender chunks, almost like it was braised for hours. Honestly would not have known it was lamb if I had to guess – so I was pleasantly surprised.

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