Steve Pope wrote:
> It sounds like a leg, in which case it is often braised.

You sure about that? Legs roast up well, and IME it's kind of unusual
(and unnecessary) to braise a true leg of lamb.


> If it's a shoulder instead, then roasting is preferred.

Braising is preferred for a lamb shoulder, or for any shoulder cut of
meat for that matter.


Yesterday, fired up the Char Griller and slow smoked two fairly large
lamb shanks. Delicious!