Wow - you rarely get that experience. We not only prepared a fantastic saddle of lamb with great stuffing (thing homemade croutons, lamb kidney, herbs...)but as well how to break it down, trim and fillet (and how tiny a lamb fillet actually is), roast the bones to make a stunner sauce with port, and middle eastern flavored lentils. A fantastic dish that shows you as well that you can use EVERYTHING on an animal. No need to throw away

Oh boy, that lamb didn't work a day in its life. beautiful pink and tender as the day is bright lamb. served on a bed of sauteed veggies. Opa Carastian had to fend of quite some attacks with forks to his plate...