Last night the American Culinary Federation-Maumee Valley Chefs' Assoc. of Toledo, OH had its monthly meeting. The educational program was one of its members, Chef Marshall Goldstein, creating a boneless leg of lamb roast. A boneless leg roast is a favorite of many chefs because it can be stuffed with a range of ingredients or simply roasted and sliced. Domestically raised lamb are often on a grain diet, the meat has a mild yet distinctive flavor. The evenings meal was prepared by the culinary class of Owens Community College and featured roasted pork loin. And, of course, Chef Goldstein roasted a second leg of lamb to perfection and it too was carved to order.
To learn more about American Lamb, visit their web site at: www.americanlamb.com
To learn more about the ACF-Maumee Valley Chefs' visit: www.acfmvca.org