122 Lambroll

Preparation info

  • Difficulty

    Easy

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Method

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 ultimate best of the cutlet.

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