This week we trying something new. Chulent, the delicasy of the Sabbath Day meal, cooked on a low heat over night, is usually made with beef. Healthy Jews use turkey, and we even were making some great buffalo chulent in Monsey. However, until our buffalo shipment arrives, I frantically searched for some fleish to put in the stew. Lamb! We’ll let you know how it was. Shabbat Shalom to all!
Preparing the lamb