I used to be nervous about cooking lamb. But I find that it is easy and for the most part our family enjoys it.
So – Here is one of the dishes I am going to use my preserved lemons on. I just have to be careful because they do have a little more salty taste when compared to fresh lemons – or lemon juice.
ALSO: I reference butcher’s twine in the event you can’t get the mesh net – and to be honest, in case you can’t get the mesh back on the roast. So you know, you can use any string/twine that is made from 100% cotton. Avoid anything synthetic at all costs. It melts into your food and that can’t be good!