Theron wrote:

> The boneless TJ leg of lamb we definitely wouldn't buy again. It tastes
> and chews like someone tied everything together.

Well, untie it and cook all the pieces separately! :-)

Thomas Keller actually dissects the different muscles from lamb legs because
he thinks the different muscles need to be cooked at different temperatures.
Then after they're all cooked he reassembles the leg.

I'm sure he has his reasons, and I'm sure they make perfect sense, but I
don't believe I will ever go THAT much trouble to cook a leg of lamb.

Bob