New Ways with Ground Lamb

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From Middle Eastern kebabs to bold burgers and more, chefs are exploring with this ground beef alternative. Read more.l

By | 2020-03-30T15:30:28-05:00 February 4th, 2019|Food, National Culinary Review|Comments Off on New Ways with Ground Lamb

About the Author:

Amelia Levin is a Chicago-based food writer and magazine editor, cookbook author and certified chef who writes about food, foodservice and the restaurant industry. Her work has appeared in a variety of magazines and newspapers as well as online.