Lamb Land 램랜드

Samgak-galbi, bone-in Australian lamb shoulder, goes onto a wide griddle with onion and garlic, and you grill it yourself. This is an old-school Korean lamb house rather than a Genghis Khan grill or a skewer bar, and it has been around since long before lamb became common in Korea. Dip the meat in garlic oil, dust it with cumin, or wrap it in a tortilla with olives and corn salad. With only four dishes, most tables follow the ribs with the lamb hot pot, a kimchi, green onion and mushroom stew finished with ramen noodles. The large hall suits office groups.