In article >,
Miche > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > I just bought a small lamb roast ‹ $22 at $7/lb. <cough> So you can
> > see it's just a little over three pounds. It looks wonderful ‹ I don't
> > know what they cut from it to make it this size but I feel fortunate to
> > have it * it has only the shank bone going through the middle of it.
>
> Oh, man. Are you ever in for a treat.

Cross your fingers, Toots. My concern (albeit a small concern) is that
the size of the roast (a titch past three pounds) * 1.4 kilos) is big
enough to "roast properly"; i.e., it'll be in the oven long enough to
acquire nice color. I think a brief hot start will help that, and a
good thermometer after that.

(snips)

> Rosemary's a good choice. Don't forget to roast a head of garlic with it!

Didn't bring one with me and around here real garlic is an unknown
commodity. I did, however, bring four nice cloves to sliver and insert.
>
> > BTW, I don't think I'll be cooking this for a while ‹ maybe not until
> > next week, in fact. I have to consult with my hostess about this * she
> > may not be interested in lamb for Easter dinner.

I'm writing this from Beck's and we will have lamb for dinner tomorrow.
She's not sure if she'll tell La Twerp what it is, though. Oy.

> I bought a nice hogget (year-old lamb) forequarter (shoulder) to roast
> for tomorrow. Will do potatoes, carrots and butternut squash in with
> the meat, and do peas and gravy to go with it. OH man.
>
> Miche

I'd eat anything you'd fix, Kiddo. In a heartbeat. Except for, well,
you know.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."