After butchering the Sika deer recently, the first to cook is one of the lap. I seasoned with mountain spices from Georgia, black pepper and lots of rosemary, all rubbed on with some lard. Rest for a few hours and bake at 140˚C for 2 hours.
Unlike lamb lap that I cook often, venison lap’s ligaments do not soften, even though the meat is already juicy soft. Nice flavour dark red meat, no gamey flavour.
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