122 Lambroll

Preparation info
    • Difficulty


Appears in
The Graham Kerr Cookbook: By the Galloping Gourmet

By Graham Kerr

Published 1966

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Comment on Method

I have devoted two pages to the Lambroll because it should become a speciality meat cut. It is quite simply a double lamb chop without the bone, and it is the absence of bone that makes it a fitting dish for such excellent meat. A chop or cutlet is an easy, quick, pleasant dish, but the remaining bones give the finished plate a messy appearance. Lambroll makes the ul