About a month ago Ash and I were asked to compete/participate in the American Lamb Pro-Am Seattle.  I was in!   Ash…who raised market lambs for FFA growing up, but never ate lamb, was initially reluctant until I told her that we would get to cook the first round at home. The basic rules for the first round of the Lamb Pro-Am was to cook the surprise cut of lamb within the week and blog about it. Ash and I speculated the days leading up to the reveal what the cut would be….rack, chops…neither. When we showed up to Bastille in Ballard (August 13th) for the pick up party we were surprised to that the cut would be a BIG boneless leg of lamb! On…