This lamb shoulder is from New Zealand. It is not bad but despite the large amount of fat, the meat is nowhere as tender or sweet as the local lamb from last spring. I can't wait to buy more from the farmer's market this year. Here I have garlic, rosemary, thyme, salt, pepper and parsley pounded into a paste with a few drop of olive oil as the stuffing. After tonight, it will be good with my pita.
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