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Ranee Mueller > wrote in news:raneemdonot-
:

> In article >, Lee
> > wrote:
>
>> I am wondering what I should be looking to find/ask a
>> butcher for for this meat... My instincts say that to
>> roll the meat I am looking for a large boneless slab
>> of meat, but all of the resources I've found indicate
>> that lamb shoulder cuts are all rather bony -- should I
>> be deboning the meat I buy / having a butcher debone it
>> for me? Will I really be finding one cut of meat which
>> is 6 LBs, or should I be buying multiple cuts and rolling
>> them up / tieing them together?
>
> Have the butcher do it, and yes you can find a cut that large.
> Enjoy!
>
> Regards,
> Ranee
>

I buy boned shoulder lamb roasts fairly often (around 1 every 2 weeks). I
buy them from CostCo. Being in Canada not sure of the particular 2-4 kilo
roast size that would meet your needs. The only prep I do is romove the
majority of the fat and rub with spice blends. I find using a digital
thermometer works best to get the medium rare I like. But lamb shoulder
roast also excell in stir fries, just unroll and cut into thinish slices...

--
Starchless in Manitoba.