SC - Pennsic Cookery Class Suggestions: Long

[LrdRas@aol.com]

In a message dated 4/9/99 1:44:23 PM Eastern Daylight Time, him at gte.net 
writes:

<< Lamb (undecided but I think plain >>

I would suggest that the best way to do lamb would be roasted with garlic 
slivers stuck in little slits all over it and rubbed with a 
salt/pepper,roaemary mixture. Plain would be a little too strong flavored 
(e.g. 'lamby') for most palattes and historically inaccurate in all time 
periods that I have culinary info for.

Ras
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