Summary: In Episode 36, Brandon and Lauren discuss the factors that contribute to the spoilage of fresh meat, and the environment you want to create to avoid it. They also cover: why sheep are "so simple"; the contribution rancidity makes to the flavor of meat; how to cure a leg of lamb; and how cooking oils vary from culture to culture. They also invite you to join them at the Divine Mercy Lamb Roast they are hosting, April 28th, on Vashon Island. Episode 37 will cover lamb butchery and cookery.
