In article >,
(Steve Pope) wrote:

> Melba's Jammin' > wrote:
>
> > I just bought a small lamb roast ‹ $22 at $7/lb. <cough>
> > So you can see it's just a little over three pounds. It looks
> > wonderful ‹ I don't know what they cut from it to make it this
> > size but I feel fortunate to have it * it has only the shank
> > bone going through the middle of it. I have never in my borned
> > days cooked (from raw) lamb.
>
> It sounds like a leg, in which case it is often braised.
> If it's a shoulder instead, then roasting is preferred.
> But you could roast a leg too.
>
> I like to rub lamb shoulder with cumin, coriander, granulated garlic,
> salt, pepper, olive oil and lemon juice, let sit about an
> hour, then roast, grill, or broil it quickly. I can only
> guess you'd have to go slower with a leg, but I've never done it.
>
> Steve


Oh, sorry, Steve -- it's leg of lamb: "Lamb Leg Shank Half." I will
roast it.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
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