Marinate it briefly in dry sherry, orange juice, rosemary, garlic and
S&P. Cook it over coals as you would a steak. It is one of the few
muscles in lamb that is good when served on the rare side. It is the
tenderest cut of lamb as well and has the mildest flavor. For an
opposite experience, take a lamb shoulder and lard it with garlic and
rosemary, sprinkle with plenty of salt and cook slowly until the meat
is about ready to fall off the bone.
D.M.