{"id":504,"date":"2019-09-27T03:27:40","date_gmt":"2019-09-27T03:27:40","guid":{"rendered":"http:\/\/galleychef.org\/?post_type=recipe&p=504"},"modified":"2019-09-27T03:27:41","modified_gmt":"2019-09-27T03:27:41","slug":"leg-of-lamb-stuffed-with-feta-cheese-pine-nuts-apricots-and-mint","status":"publish","type":"recipe","link":"https:\/\/galleychef.org\/index.php\/recipe\/leg-of-lamb-stuffed-with-feta-cheese-pine-nuts-apricots-and-mint\/","title":{"rendered":"LEG OF LAMB STUFFED WITH FETA CHEESE, PINE NUTS, APRICOTS AND MINT"},"content":{"rendered":"\n

The rich umami flavor of roasted lamb<\/strong> and mint with creamy, tangy feta cheese and the crunch of pine nuts.  Delicious!<\/p>\n\n\n\n

Most people don\u2019t realize that lamb is a young sheep under 12 months of age which does not have any permanent incisor teeth in wear.  Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, in contrast to older meat which is pinkish-red. My preference is, grass-fed from Colorado.<\/p>\n\n