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Don Martinich

In article >,
(Steve Pope) wrote:

> In my experience, lamb shoulder is good for quick-cooking
> (grill, broil, or fast roasting). Lamb leg is not, and I
> often notice that people braise it.
>
I'm surprised that you say this. The shoulder meat is tougher and needs
long cooking. I suppose if you cook it very rare, it's a little more
chewable than than at medium. I've always slow roasted them with great
success. Lamb legs can be cooked to medium and not be dried out and the
shank will then be done enough. The saddle end of the lamb leg works
well when done somewhat rare. You just miss too much real lamb flavor
when it's half-raw. My family always went with garlic and rosemary and
so do I. My mother used baste leg of lamb with a mix of orange juice and
cheap dry sherry. It browned wonderfully and her pan reduction gravies
were heavenly.

D.M.