Quote:
Originally Posted by Eric
Can you believe it .... not a shred of suet to be had in the city!!!!!!!!!!!  What a culinary wasteland we are.  Well, I have the lamb chops, and the spuds, and the onions ..... if I like this, I may attempt a Canadian hot pot, using moose meat.  |
Wild meat doesn't have the fat needed to baste the spuds and onions.
Stick with the lamb chops and
don't trim the fat off.
A suet crust on top is not the traditional way, so you aren't missing anything.