I love lamb----but my bride doesn't
So I am reduced to eating it when alone. I also try very hard to source local lamb which is a bit older than the muted New Zealand lamb that is slaughtered at such a young age flavor has had little chance to develop.
As a kid, in addition to the dairy heard we had a flock of sheep between 200 and 250. We ate a lot of lamb---and mutton.
And for the sprouts---I commonly roast then cut side up with EVOO and balsamic vinegar drizzled over them.
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