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Rhonda Anderson[_1_]

(Steve Pope) wrote in news:grjd7v$70f$1
@blue.rahul.net:

> Pennyaline > wrote:
>
>>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.
>
> 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.
>

That's certainly contrary to my experience here and Aussies eat a _lot_ of
lamb. Legs are routinely roasted. It is in fact the archetypal lamb roast.

Roast leg of lamb for dinner, left over roast lamb on sandwiches. For some
of us the lamb sandwiches are the best bit - I always buy a leg bigger than
needed for the two of us. I'm not a big rare meat eater - I like mine done
so that it's still moist but not much pink.

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904