Here's the scenerio.....I got asked to teach a cooking demo in a small town <essentially in the boonies> to a "gourmet" group...the monies come from lamb farmers. They want to teach people how to cook different parts of the lamb....cus they sell the lambs in 1/2s. Again, this town is an hour away from a college town....in rural Mo. I went with ground, chops, leg. North African ground lamb in fillo Chops with garlic and rosemary Boneless stuffed leg with spinach, garlic and feta I went out on a limb with the spices, but plan on taking Penzy's catalogs along with me. thought of Eggplant 1/2 stuffed with lamb....ala mousaka Leg is good just marinated and grilled, but the classes are the first part of March. I've seen the lamb thread just wondered what you guys think.....what would you do?