Roast Rack of Lamb and Potatoes; carving the rack
There is a huge difference here in France between the meat you can buy in small butcher shops versus what is available in supermarkets. I mentioned in a recent post that most beef from supermarkets is not aged at all and, as a result, is usually tough and lacking in flavor. We know this. We’ve lived here long enough that we should never forget this. And yet, we do. The … Continue reading →
