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Posted to rec.food.cooking
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Baa-a-a-a!!
In article >,
Rhonda Anderson > wrote:
> (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.
Same in New Zealand.
> 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.
Oh my god yes, to the lamb sandwiches! Best part of the deal.
Miche
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Electricians do it in three phases
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