where to buy: rack of lamb, [beef] ribs

[network_engineer]

hi all,

where could I get these?

a) fresh to prepare ourself rack of lamb, [beef] ribs

b) any good restaurant recommendations with rack of lamb, [beef] ribs on the menu?

thanks!

cheers.

[FinnGuyHelsinki]

a) fresh to prepare ourself rack of lamb, [beef] ribs

http://www.chef-wotkins.com

[jmakinen]

If making rack of beef ribs - please invite the whole Forum - you should still have leftovers.

Seriously - you could do a rib roast - but will be considerably bigger than lamb, of course - and rather different in eating/serving 'approach' - a carré is often quite nice for two people.

Here's a good page on lamb from Bittman:

http://www.nytimes.com/2011/04/17/magaz ... wanted=all

[Rosamunda]

The best time of year to eat local lamb is in late summer or the autumn. I think spring lamb is pretty over-rated and would prefer hogget any day. But in Finland it makes no sense at all to eat some poor animal that has never seen the light of day, let alone eaten fresh grass. I don't think that eating local lamb at Easter should be encouraged in Finland. It goes against common sense and is just a result of "globalization" in the food & restaurant industry. It upsets/annoys me to see that all the food magazines and the supermarkets are now trying to push lamb onto people's plates.

There is some excellent Finnish lamb such as salt marsh lamb from Åland (Reinin Liha or Chef Wotkins), Boviks organic lamb from Raseborg, but this just isn't the time of year to eat it. Let the animals graze, do a spit roast in a few months time.

[jmakinen]

P's comments on lamb very sensible and relevant with respect to Finland --

anyhow - if one does have a taste for lamb - here's another article just published by Bittman:

http://bittman.blogs.nytimes.com/2011/0 ... ring-lamb/