Lamb in pieces
Lamb’s head:
Ideal for oven, soups or spit roasting.
Lamb shank:
Ideal for oven or pot roast.
Lamb neck:
Ideal for oven, casserole or soups.
Lamb legs:
Ideal for stew, with lemon recipes, or casserole.
Lamb chops:
Ideal for barbecue, pan or grill.
Lamb tripe:
Ideal for stew, with lemon recipes, or casserole.
Offal, pluck, lamb intestines:
Ideal for kokoretsi or gardoubakia.