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jmcquown[_2_]

On 12/31/2014 2:42 PM, Janet wrote:
> In article >,
> says...
>>
>> I still haven't found a whole shoulder roast (the lamb equivalent of
>> pork butt), but I hope they become more available. I think I'll ask
>> the butcher next time I'm in and see if I can buy one whole. I've
>> seen recipes that use a (boned) shoulder roast whole that I'm
>> interested in - but of course their lamb shoulder came from la-tee-da
>> from a stand alone butcher shop or the grower instead of a grocery
>> store butcher counter. I know I can ask at the butcher counter for
>> cuts I don't see in the case, so I'll do that the next time I'm over
>> there.
>
> If you order a shoulder roast of lamb I recommend you ask the butcher
> to bone and roll it for you. It keeps the meat moister; and if the bone
> is left in, a shoulder blade is not the easiest thing to carve round.
>
> Janet UK
>
Good advice, thanks, Janet! I have yet to look for a lamb shoulder
roast but might give it a try if it doesn't have to be a large roast.

Jill