I have a small rolled shoulder of boneless lamb in my freezer that was to
be a treat for Syd. I am thinking of making it this Tuesday for my son
who will be here for his birthday. I have never seen this roast before,
we all love lamb so I bought it(it was on special, of course). I am not
sure how to cook it but I was thinking of using a leg of lamb approaach,
garlic slivers, rob all over with garlic, plenty of black pepper,
rosemary, either dried,if i am lazy, or fresh, if I get to the store. I
would roast it a a fairly high temperature, like I do roast beef and cook
it rare, 120-130F, giving the ends to my son who likes it more medium.
What do ou think?

Just remember, no daiary or bacon wrapped around suggestions of my kosher
kitchen:-)

Wendy