SC - Recipe: Sweet and Sour Lamb

[LrdRas at aol.com]

In a message dated 2/25/00 9:14:56 PM Eastern Standard Time, harper at idt.net 
writes:

<< Next time I would definitely prefer boneless meat with less fat attached.  
Will 
 substituting leg of lamb for the breast meat work?  I believe I have used 
 boneless leg for stew-type dishes in the past.
  >>
If you cut along each side of the ribs along the bone and then cut the strips 
into 1 inch lengths, I think this recipe would work well and be close to the 
original intention. Nice bite sized chunks are created this way and from the 
cooking description would be tender and tasty. The extra sauce sounds like it 
would be good for soaking bread in or as a 'dipping' sauce for bread chunks. 
Nice work. Looking forward to your perfected recipe although I saved this one 
to my personal files. :-)

Ras