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

"W. Baker" > wrote in message
...
> 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


Wendy I think what you suggested doing sounds just perfect. It is what I
would do, excepting my husband doesn't like rosemary, so I wouldn't do that
part. Lamb roasts wonderfully.

--
Best Regards,
Evelyn

In the stony fastness of the mountains there is a strange market, where one
may barter the vortex of life for boundless bliss. - Milarepa

"W. Baker" > wrote:
> 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:-)

That sounds like it should be great, Wendy. Fat side up!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ http://anymarine.com/
http://www.specialops.org/ http://www.helpforheroes.org.uk/
You are not forgotten. Thanks ! ! ~Semper Fi~

On 10/10/2010 5:56 PM, W. Baker wrote:
> 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

you have all the bits that i would use, Wendy

send me your address, and time, i'll be right there!


kate

I do shoulders just the same as I do roast leg. Same as you, garlic,
rosemary etc.

"W. Baker" > wrote in message
...
> 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

"W. Baker" > wrote:
> Susan > wrote:
> : Nick Cramer wrote:
>
> : > That sounds like it should be great, Wendy. Fat side up!

> : I don't think it's nice to suggest that Wendy has a fat side!
>
> : ;-)

> More like fat all around:-)

Really, girls! I WAS talking about the lamb roast, not my zaftig shvester!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ http://anymarine.com/
http://www.specialops.org/ http://www.helpforheroes.org.uk/
You are not forgotten. Thanks ! ! ~Semper Fi~