Somewhere between medium and medium rare lies the perfect lamb chop, neither too pink nor too brown in the middle. A few minutes of resting for the meat, and it’s ready to eat. But beware: any more than medium and your chop is likely to be tough.
The lamb or mutton flap, sometimes called boneless flank and known in Afrikaans as the ‘lieslap’, is often discarded as useless. But stuff it, roll it and cook it slowly for hours, and you have a fine meal.
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