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reaches between 175 and 180 degress on a meat thermometer.
Lois also suggests cooking chops and lean cuts in foil until the last 10 minutes to retain moisture. “And use dill and garlic salt to season for a fresh taste,” she added. The following are a few favorite recipes for lamb that Lois has collected along with the sheep at the Snead’s Washington farm. Mousaka 2 lbs. ground lamb Vi stick butter 1 medium chopped onion 2 tablespoons tomato paste Vi cup sweet red wine Vi cup Parmesan cheese 1 cup water 1 tablespoon chopped parsley Vi cup dry bread crumbs 2 medium sized eggplants
pinch of nutmeg
75.5%