Giusi > wrote:

>"Steve Pope" ha scritto nel messaggio

>> 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.
>> Steve

>I think the opposite! The shoulder is so hard to carve that it often is
>better braised so it comes away from the bone easier. The leg is my
>favorite roast in all the world.

I agree about lamb shoulder being hard to carve. The lamb
shoulder cuts I have gotten are random-shaped with bones
in random locations, and no obvious way to slice them up.
You either hafta be willing to go at them animal-style, or
to waste some meat.

Part of my preference for shoulder (either lamb or pork)
is they seem to have coarser grain and absorb rubs,
marinades, and smoke better. The rub-down I mentioned
for lamb shoulder earlier gives an excellent result.
I should however give leg of lamb more of a try.

Steve