This week’s Braised Lamb Fries are a rational response to supply and demand. Even if they must be hidden.
All of my organ meats seem to be a rising commodity these days. Prices have doubled, in some cases tripled. After giving her a hard time, one farmer defended their higher prices last week by explaining to me that ‘there is only one on each animal and they’re very valuable cuts.’ I couldn’t agree more.
But in the meantime, lamb fries can still be had for a pretty good price. In fact, a little less than the former ‘organ meat’ price back when they were not differentiating and marking up more desirable cuts. Naturally, there were plenty left compared to other organs from a recent slaughter. So I bought some.
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