Hi all,
I am in charge of food for a 30+ person event in February with limited help in the kitchen. I was thinking of doing some lamb shoulder but wondering where the best resource might be for this cut especially given that it will be during the winter. I was hoping to try some different variations out before the main event but ultimately I am going to need to be able to buy it in Jan/Feb as well. Any suggestions?
“There are people in the world so hungry, that God cannot appear to them except in the form of bread.”
― Mahatma Gandhi