-bwg wrote:
>
> I love lamb. I think I've only had American lamb, but I love every cut
> I've tried, including the neck and breast (I think I like goat's neck
> better than lamb's neck). Lamb's head was a little too much work for
> the payoff, but maybe around Easter I'll try it again. I still haven't
> tried lamb's organ meats (except "sweetbreads" in a restuarant). My
> neighborhood grocery was advertising NZ lamb this weekend at $6.99/lb
> (US dollars, and hegemonic pounds). I bought American lamb instead--3
> shanks and the top half (is it caled the sirloin end?) of a leg of
> lamb. The shanks were $3.29 or $3.49/lb; the leg was $3.99/lb, I
> think. Gonna slash the leg to the bone a few times, slather it in and
> out with curried yoghurt, garlic, grated onion and lemon juice, let it
> marinate for a day or so, tie it back together and roast it in as hot
> an oven as I can get.

That sounds like a good idea. I have den similar but different. I
occasionally buy chunks of boneless leg of lamb, cut it into cubes and
marinate in yoghurt with garam masala then skewer and grill. Very good.



>Next week or the week after, I plan to braise
> the shanks in tomaotes, leeks and white wine. I prefer white to red
> wine for this. I think it adds acidity and backbone to the sauce. I
> like the neck and breast stewed with ((okra or tiny Indian eggplants)
> and tomaotes).


You might want to check out the braised lamb shanks with caramelized onions
recipe that I posted to the signature dishes at the RFC web site.
Basically, lamb shanks browned and braised with cinnamon and turmeric,
tomatoes and chick peas with a pinch of heat in the form of dried
chillies. It is delicious.