I picked up a package of Lamb Shoulder Fillet, something unfamiliar to me. They are 3 little fillets, about 2-1/2x4 they are nicely marbeled on the outside and look lean in the center. Anyone have experience using these? I'm not sure what to do with them and a web search isn't helping so far.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)