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The first three restaurants grill the lamb over a wood fire.  

Tony's in San Antonio - Lamb shoulder cut into thin steaks. Last time I had it there, it was overcooked. Available on Sundays.

Tony's Campestre - Same cut of lamb, but done properly.  Available on Sundays.

Janelle's Garden - Lamb loin. Available on Saturdays after 4:00.

Johanna's - Thicker cut of lamb shoulder cooked in a pan. It is on the menu, but not always available.

 

 

 

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To follow up, Tony's Campestre does it on the grille Saturday and Sunday, and it is top notch. Just like when he used to do it Sundays only in front of his old place. Marinated, tender, flavourful. In fact, everything at his new place brings back memories of how it used to be in the old days.

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I had a delicious cut of lamb  (bonesless, not a chop or shank)  at Viva Mexico in San Juan Cosala.  I almost always get their chiles nogada, but decided on a change.  Ordered it medium rare and it was delicious.   I'll definitely order it again.  

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