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April 9, 1987 | Bert Greene, Greene is a New-York based food writer
The coming holiday of Easter is a time when a cook needs a good butcher's advice. In these days of packaged meat and automated sales help, it is harder to find a butcher willing to dispense wisdom about cuts of meat in a supermarket. My advice is to buy a good book on the subject. And learn, once and for all, whether the cut of lamb in the display case is a saddle, chuck or bracelet. More important, what is the difference in price and cooking time?
August 29, 1991
I'm thrilled the paper chose to put a "vegetarian" section in last Thursday (Aug. 15). However, I was shocked to read at the bottom of your article that you suggested a dish to be served with roast lamb or veal. One doesn't need meat to complement a meal, especially since the whole article dealt with vegetarian food; but even more surprising is to suggest a meal complement that is the inhumanely treated animal--a veal calf! And coincidentally, the lamb has the second slowest tortuous death.
April 17, 2008
Regarding "The Gastro Economist: Glendale, the Kebab's Home Away From Home" [March 13]: One you didn't include is Elena's Greek Armenian Cuisine on Glendale Boulevard, which serves mouth-watering lamb kebab plates under 10 bucks. An added bonus is the taped Greek and Armenian music playing in the background. David Tulanian Los Angeles
August 27, 2008 | S. Irene Virbila
I opened a bottle of Atalayas de Golban the other night to have with a rack of lamb. The combination of Tinto Fino (the local Tempranillo) and lamb is classic and sublime. And this Ribera del Duero from Madrid wine merchant Miguel Sanchez and winemaker Bertrand Sourdais is a beauty. The grapes come from Sanchez's second property, Atalayas de Golban (his first is Dominio de Atauta -- famous and much more expensive). Atalayas comes in at a terrific price for such a graceful and irresistible Ribera del Duero.
May 12, 2013 | By Miles Corwin
The first time my mother made leg of lamb, she never connected the two events. The second time, she thought it was a coincidence. The third time, she knew it was a curse. Every time she prepared leg of lamb, my father was laid off a few days later. The first time it was for a few weeks; the second time for a few months; the third time for more than a year. My father had a union job at a film-processing lab, and layoffs - and eventual rehirings - were common during the 1960s. He was laid off a few more times, but never after eating leg of lamb.
February 11, 2000
Robert Scheer's Feb. 8 commentary, "Why Was Lee Indicted, and Not Deutch?" reconfirmed what our organization has said all along. When Wen Ho Lee was arrested and indicted last October, the Chinese American Civil Rights Organization cautioned the government that Lee should be treated on the principle of equality and that the government must thoroughly investigate and prosecute with equal diligence anyone found to have committed similar crimes as Lee...
March 17, 1992
I'm a veteran of World War II, and I want to comment on your article. Lamb's article is well written in the scope he chose, but I believe his scope is too narrow. In order to understand what propelled us into Vietnam to fight a war we need to go back as far as the end of World War II. Following World War II there was a feeling in our country and other countries we considered friends that communism had advanced to a threatening position. It is not my intent here to recite the story in detail.
May 12, 2011 | By S. Irene Virbila, Los Angeles Times
  What a lovely expression of Pinot Noir from New Zealand's Mountford estate. Elegant and smooth, this New World Pinot carries the taste of Santa Rosa plums and sweet Asian spices. The scent jumps right out of the glass — sandalwood, and something leafy and delicate. In this weather, chill it just a bit and serve with roast chicken, sweetbreads or roast leg of lamb. Region: Waipara Valley, New Zealand Price: $29 to $35 Style: Rich and full-bodied What it goes with: Roast chicken or leg of lamb Where to find it: Flask Fine Wines in Studio City, (818)
April 16, 1989
I realize that people all over the world eat our fellow creatures, from the bizarre to the mundane. But when I read Ruth Reichl April 9 article, "Orso, So So," which says Orso restaurant is "gutsy enough" to serve lamb's head complete with eyes, I add reason No. 562 to the list of why I am a vegetarian. SHELLEY BUTLER West Los Angeles
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