After tasting seafood, served rib eye steak and lamb lap the next night, the main type of meat I like to eat in Ireland, for being most of the year outdoor and eating pure grass diet.
Lamb lap is rubbed with minced mix herbs, salt and oil, marinate for half a day. Preheat oven to 200˚C, put the lamb lap in and reduce to 140˚C, for 2 hours, for a meat fall off the bone result. Very tasty cut, few people buy it here, really value for money.
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| lamb lap |
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| thick cut rib eye steak |
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| thick cut rib eye steak |
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