And if you have the ability to have the shoulder ground, maybe a Lamb Bolognese? My notes said “I used 1 lb of ground lamb. Made on 10/29/22, subbing Aleppo pepper for the RPF, anchovy paste for the anchovies. Parsley instead of basil as well…basil doesn’t seem right with lamb? The food processor gets the carrots, celery and garlic all smushy, perfect for this recipe. It was AMAZING!”
