In working with a whole lamb we were able to capitalize on its many bits and pieces. Two nuggets of meat which are often overlooked are the inside skirt steaks. We cut them out, removed the silver skin and applied some activa to allow us to roll them into two thick roulades. Once the skirt steaks were re-formed we had two wonderful lamb rolls which, when cooked, tasted remarkeably like lamb hot dogs. The lamb skirt steak is often an after thought or perhaps a never thought. Yet, in seeing the amount of meat we were able to get from them, they are no more difficult to procure nor smaller to work with than a lamb tenderloin. Now we must ask where do we take these tasty bites?