"The lamb chops are fatty and lean, interspersed with no tendons. The texture is soft, and they are juicy and tender. Make them into French-style lamb chops for me. The brisket cartilage is for braised pilaf, using our Wu City carrots and raisins for a lamb pilaf that's rich yet not greasy. The lamb belly should be stewed clear; the meat is slightly firm, offering a fatty, deep, and aromatic taste. The lamb tail, pan-fried until fragrant. The rump, which has more fat than lean, should be braised and then made into grilled skewers."
Su Malie prattled on about more than a dozen other ways to prepare it, each method making one's mouth water.
Jing Shu listened from the side, swallowing her saliva. In the past, when she ate lamb, it was mostly whole roasted, stewed, or stir-fried. The preparations were rather rough; it had never been so meticulously detailed before.
