>>Then make sure your butcher hangs the meat from the aitch bone during aging versus the hock. That will make the meat tenderer. Texas A&M did a study hanging mutton that way and they got mutton that resembled lamb in tenderness.>>
aitch? is this a typo or a real word? How is it pronounced? When I mention it to the butcher, it'd help if I pronounced it correctly & didn't have to spell it out... I'd sound like I actually HAD a clue....
;-)
Thanks
Diane
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