Ground Lamb and Chateaubriand

Ground Lamb is an exciting and tasty item to include on a menu. Mrs. k ‘s Toll House in Silver Spring has just done that. Maurisee Upshur Executive chef in the kitchen has included a specialty Greek sause tzatziki with a patty made of ground lamb. This is an inexpensive way to excite your customers wild appetite for lamb.
On the other realm of the meat category you get a great piece of Chateaubriand from beef. This will be a good cut of meat because two people can share. Because it comes from the tenderloin it is most tender and the price is fairly cheaper than the whole tenderloin.

P & F Meat Market caters to the exclusive restaurants of Washington DC, Virginia and Maryland. Customers rinclude country clubs hotels and executive dining tables.

This entry was posted on Tuesday, January 27th, 2009 at 2:49 pm and is filed under News & Updates. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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