I love lamb. Chops, leg, belly, I love it. A perfectly cooked leg of lamb can be spectacular! I always cook mine to mid rare. However, next weekend I’m doing pulled lamb for tacos. I had planned on using shanks or shoulder, but I’m having a hard time sourcing out the amount I need. I’ve seen some people using leg for pulled and it looks good! My first reaction was, no way! But, has anyone here done a pulled leg of lamb?
Thanks,
Mike
Thanks,
Mike