I cooked *Australian* lamb shoulder chops tonight and yes, they were
just as mild as they were before - so it wasn't an enigma for this
grocery chain.

I made a mint chermoula, but didn't marinate the lamb in it because I
didn't know how strong the taste of mint would be (hubby hates mint).
The mint was spearmint ( and it looks like the same mint I see on the
side of Vietnamese Pho), thankfully, it didn't overwhelm the cilantro
+ parsley, lemon and garlic. I also added ground cumin seed and
coriander.

Served with roasted potato slices and broccolini.

Hubby said more than once: This tastes Greek! So that was a real
compliment. Yes, it was delicious.

http://oi59.tinypic.com/2yv7w5h.jpg



--
A kitchen without a cook is just a room

"sf" > wrote in message
...
>
> I cooked *Australian* lamb shoulder chops tonight and yes, they were
> just as mild as they were before - so it wasn't an enigma for this
> grocery chain.
>
> I made a mint chermoula, but didn't marinate the lamb in it because I
> didn't know how strong the taste of mint would be (hubby hates mint).
> The mint was spearmint ( and it looks like the same mint I see on the
> side of Vietnamese Pho), thankfully, it didn't overwhelm the cilantro
> + parsley, lemon and garlic. I also added ground cumin seed and
> coriander.
>
> Served with roasted potato slices and broccolini.
>
> Hubby said more than once: This tastes Greek! So that was a real
> compliment. Yes, it was delicious.
>
> http://oi59.tinypic.com/2yv7w5h.jpg

Excellent!

Cheri

On Thu, 05 Feb 2015 22:27:37 -0800, sf > wrote:

>
>I cooked *Australian* lamb shoulder chops tonight and yes, they were
>just as mild as they were before - so it wasn't an enigma for this
>grocery chain.
>
>I made a mint chermoula, but didn't marinate the lamb in it because I
>didn't know how strong the taste of mint would be (hubby hates mint).
>The mint was spearmint ( and it looks like the same mint I see on the
>side of Vietnamese Pho), thankfully, it didn't overwhelm the cilantro
>+ parsley, lemon and garlic. I also added ground cumin seed and
>coriander.
>
>Served with roasted potato slices and broccolini.
>
>Hubby said more than once: This tastes Greek! So that was a real
>compliment. Yes, it was delicious.
>
>http://oi59.tinypic.com/2yv7w5h.jpg

You cut up the chops, for hubby or for the camera?

It's well done of course, shoulder chops require a lot of surgery.
Hope you saved the marrow!

I like the lamb so much, I've never found any sauce to go with it,
sometimes a little mustard, better yet tzatziki or tahini, or maybe
one or another bbq sauces, but usually just the meat and sides.

J.

On Fri, 06 Feb 2015 10:30:56 -0800, JRStern >
wrote:

> On Thu, 05 Feb 2015 22:27:37 -0800, sf > wrote:
>
> >
> >Served with roasted potato slices and broccolini.
> >
> >Hubby said more than once: This tastes Greek! So that was a real
> >compliment. Yes, it was delicious.
> >
> >http://oi59.tinypic.com/2yv7w5h.jpg
>
> You cut up the chops, for hubby or for the camera?

I never plop a big hunk of uncut meat on the plate, if that's what
you're asking. It's always sliced. It's also common knowledge on rfc
that I hate bones, so I remove them (often before cooking and always
before plating).


--
A kitchen without a cook is just a room

On Fri, 06 Feb 2015 11:10:44 -0800, sf > wrote:

>On Fri, 06 Feb 2015 10:30:56 -0800, JRStern >
>wrote:
>
>> On Thu, 05 Feb 2015 22:27:37 -0800, sf > wrote:
>>
>> >
>> >Served with roasted potato slices and broccolini.
>> >
>> >Hubby said more than once: This tastes Greek! So that was a real
>> >compliment. Yes, it was delicious.
>> >
>> >http://oi59.tinypic.com/2yv7w5h.jpg
>>
>> You cut up the chops, for hubby or for the camera?
>
>I never plop a big hunk of uncut meat on the plate, if that's what
>you're asking. It's always sliced. It's also common knowledge on rfc
>that I hate bones, so I remove them (often before cooking and always
>before plating).

I've never paid much attention to "plating" for home cooking.

And for ribs and chops and such, gnawing the bones is part of the fun,
well, unless you're serving them on a fancy dress occassion.

So you discarded that round bone in the chop, or you cooked it and
removed the marrow and put it on the plate with a ribbon on it? I'm
suddenly hungry for some lamb shoulder chops ...

J.

On Fri, 06 Feb 2015 11:44:05 -0800, JRStern >
wrote:

> So you discarded that round bone in the chop, or you cooked it and
> removed the marrow and put it on the plate with a ribbon on it?

Basically, yes. They were blades, not the round bone. I hate marrow,
so I really don't care what happens to it. Bones stay on the cutting
board and hubby is free to gnaw later. Actually he doesn't gnaw, he
uses a knife with surgical precision. I do let him know if I'm saving
them for stock and he won't touch them. The last lamb bones became
stock, but I only used it for one thing and ended up throwing the rest
out.

> I'm suddenly hungry for some lamb shoulder chops ...

They were delicious. I love lamb so it's nice to find it well under
$10 lb. Try chermoula sometime. You can use it as a marinade or a
condiment.


--
A kitchen without a cook is just a room

On Fri, 06 Feb 2015 12:47:57 -0800, sf > wrote:

>On Fri, 06 Feb 2015 11:44:05 -0800, JRStern >
>wrote:
>
>> So you discarded that round bone in the chop, or you cooked it and
>> removed the marrow and put it on the plate with a ribbon on it?
>
>Basically, yes. They were blades, not the round bone. I hate marrow,
>so I really don't care what happens to it. Bones stay on the cutting
>board and hubby is free to gnaw later. Actually he doesn't gnaw, he
>uses a knife with surgical precision. I do let him know if I'm saving
>them for stock and he won't touch them. The last lamb bones became
>stock, but I only used it for one thing and ended up throwing the rest
>out.
>
>> I'm suddenly hungry for some lamb shoulder chops ...
>
>They were delicious. I love lamb so it's nice to find it well under
>$10 lb. Try chermoula sometime. You can use it as a marinade or a
>condiment.

Well, the local Ralphs had some blade-style at "only" $8.99/pound, but
they look to be pretty boney. I'll see tonight. Adjacent veal chops
cost more but seemed much meatier ... not something I've ever tried,
but maybe I will.

J.

On Fri, 06 Feb 2015 16:05:26 -0800, JRStern >
wrote:

> Well, the local Ralphs had some blade-style at "only" $8.99/pound, but
> they look to be pretty boney. I'll see tonight. Adjacent veal chops
> cost more but seemed much meatier ... not something I've ever tried,
> but maybe I will.
>

This was Safeway. I *think* they were$6.99 lb (full price), so check
there too. Veal chops are great. Back in the day, I used to buy the
ones that had a piece of kidney in them because they were less
expensive - they were very tasty.

I've said this before and I'll say it again. I used to be able to
find both breast of veal and breast of lamb to stuff (inexpensive).
Haven't seen either of those in a very long time.


--
A kitchen without a cook is just a room

On 2/7/2015 2:22 AM, sf wrote:

>
> I've said this before and I'll say it again. I used to be able to
> find both breast of veal and breast of lamb to stuff (inexpensive).
> Haven't seen either of those in a very long time.
>
>

I've not seen the breast of veal in over 10 years now. Slow cooked in
tomato sauce it was fantastic.

On Sat, 07 Feb 2015 08:06:24 -0500, Ed Pawlowski > wrote:

>On 2/7/2015 2:22 AM, sf wrote:
>
>>
>> I've said this before and I'll say it again. I used to be able to
>> find both breast of veal and breast of lamb to stuff (inexpensive).
>> Haven't seen either of those in a very long time.
>>
>>
>
>I've not seen the breast of veal in over 10 years now. Slow cooked in
>tomato sauce it was fantastic.

A very fatty cut which is why the low price, more than half is fat.
Braised breast of veal was very popular during the '50s, my mother
made it often.

Teliatyna z Pidlyvoiu Iz Ikry (Braised Veal With Caviar Sauce).

To serve 6 to 8.

3 tablespoons of butter.
1 cup of thinly sliced onions.
1 carrot, scraped and cut into 1/ 2 inch rounds.
4 sprigs of parsley.
2 stalks of celery with their leaves, cut into 2-inch lengths.
3 bay leaves.
3 whole cloves.
1 tablespoon of finely chopped lemon peel.
3 tablespoons of vegetable oil.
3 1/ 2 to 4-pounds of boneless veal and securely tied.
1 cup of dry white wine (Sauvignon Blanc).
Salt
Freshly ground black pepper
2 teaspoons of potato starch dissolved in 2 tablespoons of cold water.
2 tablespoons (1 ounce) black caviar.
1/8 teaspoon of fresh lemon juice.

In a heavy 6-quart casserole, melt the butter over high heat.
Add the onions, carrot, parsley, celery, bay leaves, cloves and
lemon peel and cover the pan. Lower the heat and simmer for
about 15 minutes, until the vegetables are soft but not brown.
Set aside.

Preheat the oven to 325° F. In a heavy 10- to 12-inch skillet,
heat the 3 tablespoons of oil over high heat until a light haze
forms above it. Add the veal and brown for 8 to 10 minutes,
turning it every 2 or 3 minutes so that it browns evenly on all
sides. Then place it on top of the vegetables in the casserole
and pour in the wine. Bring to a boil over high heat, sprinkle the
meat liberally with salt and a few grindings of black pepper and
cover the casserole tightly. Braise in the center of the oven
for 1 1/ 4 hours, turning the veal over after 45 minutes.

When the veal is tender, transfer it to a heated platter, cut
away the strings and carve the meat into 1/4 inch-thick slices.
Arrange them, slightly overlapping, down the center of a large
platter and cover the platter loosely with foil to keep the meat
warm while you make the sauce.

Quickly strain the entire contents of the casserole through a fine
sieve into a bowl, pressing down hard on the vegetables with the
back of a large spoon before discarding them. Skim off any
surface fat and return the braised juices to the casserole.
Stir in the dissolved potato starch. Then bring the sauce to a boil
over high heat, stirring constantly until it is lightly thickened and
smooth. Reduce the heat to low and gently stir in the caviar and
lemon juice and taste for seasoning. Pour in the sauce over the veal
and serve at once, or if you prefer, serve the sauce separately.

•••

On Sat, 07 Feb 2015 11:15:01 -0500, Brooklyn1
> wrote:

>On Sat, 07 Feb 2015 08:06:24 -0500, Ed Pawlowski > wrote:
>
>>On 2/7/2015 2:22 AM, sf wrote:
>>
>>>
>>> I've said this before and I'll say it again. I used to be able to
>>> find both breast of veal and breast of lamb to stuff (inexpensive).
>>> Haven't seen either of those in a very long time.
>>>
>>>
>>
>>I've not seen the breast of veal in over 10 years now. Slow cooked in
>>tomato sauce it was fantastic.
>
>A very fatty cut which is why the low price, more than half is fat.
>Braised breast of veal was very popular during the '50s, my mother
>made it often.
>
>Teliatyna z Pidlyvoiu Iz Ikry (Braised Veal With Caviar Sauce).
>
>To serve 6 to 8.
>
>3 tablespoons of butter.
>1 cup of thinly sliced onions.
>1 carrot, scraped and cut into 1/ 2 inch rounds.
>4 sprigs of parsley.
>2 stalks of celery with their leaves, cut into 2-inch lengths.
>3 bay leaves.
>3 whole cloves.
>1 tablespoon of finely chopped lemon peel.
>3 tablespoons of vegetable oil.
>3 1/ 2 to 4-pounds of boneless veal and securely tied.
>1 cup of dry white wine (Sauvignon Blanc).
>Salt
>Freshly ground black pepper
>2 teaspoons of potato starch dissolved in 2 tablespoons of cold water.
>2 tablespoons (1 ounce) black caviar.
>1/8 teaspoon of fresh lemon juice.
>
>In a heavy 6-quart casserole, melt the butter over high heat.
>Add the onions, carrot, parsley, celery, bay leaves, cloves and
>lemon peel and cover the pan. Lower the heat and simmer for
>about 15 minutes, until the vegetables are soft but not brown.
>Set aside.
>
>Preheat the oven to 325° F. In a heavy 10- to 12-inch skillet,
>heat the 3 tablespoons of oil over high heat until a light haze
>forms above it. Add the veal and brown for 8 to 10 minutes,
>turning it every 2 or 3 minutes so that it browns evenly on all
>sides. Then place it on top of the vegetables in the casserole
>and pour in the wine. Bring to a boil over high heat, sprinkle the
>meat liberally with salt and a few grindings of black pepper and
>cover the casserole tightly. Braise in the center of the oven
>for 1 1/ 4 hours, turning the veal over after 45 minutes.
>
>When the veal is tender, transfer it to a heated platter, cut
>away the strings and carve the meat into 1/4 inch-thick slices.
>Arrange them, slightly overlapping, down the center of a large
>platter and cover the platter loosely with foil to keep the meat
>warm while you make the sauce.
>
>Quickly strain the entire contents of the casserole through a fine
>sieve into a bowl, pressing down hard on the vegetables with the
>back of a large spoon before discarding them. Skim off any
>surface fat and return the braised juices to the casserole.
>Stir in the dissolved potato starch. Then bring the sauce to a boil
>over high heat, stirring constantly until it is lightly thickened and
>smooth. Reduce the heat to low and gently stir in the caviar and
>lemon juice and taste for seasoning. Pour in the sauce over the veal
>and serve at once, or if you prefer, serve the sauce separately.
>

That sounds fantastic, thanks!

Can't recall that I've really had much veal other than in Italian
style cutlets parmigiana or saltimboca. Then about a year ago I did
have a veal chop somewhere and thought it was excellent and have been
meaning to get back on that.

J.

ps - my lamb chop was great, bones no worse than average, but I miss
the style with the round bone with marrow. This came in the
vacuum-sealed style of package, one large-ish (12 ounces?) per. Just
roasted, then cut up and used in a salad with eggplant and beets.
I've been eating so little meat recently, especially at home, I've
lost track of who sells what.

On Sat, 07 Feb 2015 08:44:32 -0800, JRStern >
wrote:

>On Sat, 07 Feb 2015 11:15:01 -0500, Brooklyn1
> wrote:
>
>>On Sat, 07 Feb 2015 08:06:24 -0500, Ed Pawlowski > wrote:
>>
>>>On 2/7/2015 2:22 AM, sf wrote:
>>>
>>>>
>>>> I've said this before and I'll say it again. I used to be able to
>>>> find both breast of veal and breast of lamb to stuff (inexpensive).
>>>> Haven't seen either of those in a very long time.
>>>>
>>>>
>>>
>>>I've not seen the breast of veal in over 10 years now. Slow cooked in
>>>tomato sauce it was fantastic.
>>
>>A very fatty cut which is why the low price, more than half is fat.
>>Braised breast of veal was very popular during the '50s, my mother
>>made it often.
>>
>>Teliatyna z Pidlyvoiu Iz Ikry (Braised Veal With Caviar Sauce).
>>
>>To serve 6 to 8.
>>
>>3 tablespoons of butter.
>>1 cup of thinly sliced onions.
>>1 carrot, scraped and cut into 1/ 2 inch rounds.
>>4 sprigs of parsley.
>>2 stalks of celery with their leaves, cut into 2-inch lengths.
>>3 bay leaves.
>>3 whole cloves.
>>1 tablespoon of finely chopped lemon peel.
>>3 tablespoons of vegetable oil.
>>3 1/ 2 to 4-pounds of boneless veal and securely tied.
>>1 cup of dry white wine (Sauvignon Blanc).
>>Salt
>>Freshly ground black pepper
>>2 teaspoons of potato starch dissolved in 2 tablespoons of cold water.
>>2 tablespoons (1 ounce) black caviar.
>>1/8 teaspoon of fresh lemon juice.
>>
>>In a heavy 6-quart casserole, melt the butter over high heat.
>>Add the onions, carrot, parsley, celery, bay leaves, cloves and
>>lemon peel and cover the pan. Lower the heat and simmer for
>>about 15 minutes, until the vegetables are soft but not brown.
>>Set aside.
>>
>>Preheat the oven to 325° F. In a heavy 10- to 12-inch skillet,
>>heat the 3 tablespoons of oil over high heat until a light haze
>>forms above it. Add the veal and brown for 8 to 10 minutes,
>>turning it every 2 or 3 minutes so that it browns evenly on all
>>sides. Then place it on top of the vegetables in the casserole
>>and pour in the wine. Bring to a boil over high heat, sprinkle the
>>meat liberally with salt and a few grindings of black pepper and
>>cover the casserole tightly. Braise in the center of the oven
>>for 1 1/ 4 hours, turning the veal over after 45 minutes.
>>
>>When the veal is tender, transfer it to a heated platter, cut
>>away the strings and carve the meat into 1/4 inch-thick slices.
>>Arrange them, slightly overlapping, down the center of a large
>>platter and cover the platter loosely with foil to keep the meat
>>warm while you make the sauce.
>>
>>Quickly strain the entire contents of the casserole through a fine
>>sieve into a bowl, pressing down hard on the vegetables with the
>>back of a large spoon before discarding them. Skim off any
>>surface fat and return the braised juices to the casserole.
>>Stir in the dissolved potato starch. Then bring the sauce to a boil
>>over high heat, stirring constantly until it is lightly thickened and
>>smooth. Reduce the heat to low and gently stir in the caviar and
>>lemon juice and taste for seasoning. Pour in the sauce over the veal
>>and serve at once, or if you prefer, serve the sauce separately.
>>
>
>That sounds fantastic, thanks!
>
>Can't recall that I've really had much veal other than in Italian
>style cutlets parmigiana or saltimboca. Then about a year ago I did
>have a veal chop somewhere and thought it was excellent and have been
>meaning to get back on that.
>
>J.

Ground veal steaks are fantastic.

On Sat, 07 Feb 2015 08:44:32 -0800, JRStern >
wrote:

> ps - my lamb chop was great, bones no worse than average, but I miss
> the style with the round bone with marrow. This came in the
> vacuum-sealed style of package, one large-ish (12 ounces?) per. Just
> roasted, then cut up and used in a salad with eggplant and beets.
> I've been eating so little meat recently, especially at home, I've
> lost track of who sells what.

That would have been a slice off the leg. I cooked one of those
recently and it was tough. Discussing it on a FB cooking group, I
concluded that I'd cooked it too quickly. The person told me that
because of the size, a boneless leg is cooks up tender, but searing a
leg chop quickly toughens it. That's all I know, I don't know no mo .

--
A kitchen without a cook is just a room

On Sat, 07 Feb 2015 11:17:39 -0800, sf > wrote:

>On Sat, 07 Feb 2015 08:44:32 -0800, JRStern >
>wrote:
>
>> ps - my lamb chop was great, bones no worse than average, but I miss
>> the style with the round bone with marrow. This came in the
>> vacuum-sealed style of package, one large-ish (12 ounces?) per. Just
>> roasted, then cut up and used in a salad with eggplant and beets.
>> I've been eating so little meat recently, especially at home, I've
>> lost track of who sells what.
>
>That would have been a slice off the leg. I cooked one of those
>recently and it was tough. Discussing it on a FB cooking group, I
>concluded that I'd cooked it too quickly. The person told me that
>because of the size, a boneless leg is cooks up tender, but searing a
>leg chop quickly toughens it. That's all I know, I don't know no mo .

I'm not sure where things come from exactly, but the leg slices are
different. Let's see ...

http://www.mountainstatesrosen.com/p...-capabilities/

Look at the "arm shoulder chop".

J.

On Sat, 07 Feb 2015 11:45:01 -0800, JRStern >
wrote:

>On Sat, 07 Feb 2015 11:17:39 -0800, sf > wrote:
>
>>On Sat, 07 Feb 2015 08:44:32 -0800, JRStern >
>>wrote:
>>
>>> ps - my lamb chop was great, bones no worse than average, but I miss
>>> the style with the round bone with marrow. This came in the
>>> vacuum-sealed style of package, one large-ish (12 ounces?) per. Just
>>> roasted, then cut up and used in a salad with eggplant and beets.
>>> I've been eating so little meat recently, especially at home, I've
>>> lost track of who sells what.
>>
>>That would have been a slice off the leg. I cooked one of those
>>recently and it was tough. Discussing it on a FB cooking group, I
>>concluded that I'd cooked it too quickly. The person told me that
>>because of the size, a boneless leg is cooks up tender, but searing a
>>leg chop quickly toughens it. That's all I know, I don't know no mo .
>
>I'm not sure where things come from exactly, but the leg slices are
>different. Let's see ...
>
>http://www.mountainstatesrosen.com/p...-capabilities/
>
>Look at the "arm shoulder chop".
>
>J.

http://www.amateurgourmet.com/2012/0...the-money.html

Here are some cooked, though I don't know about pan-cooking them, I
bake/broil them and then use a sharper knife, the taste is great and
they're not so tough if cooked rare-medium, with just enough heat that
the fat sizzles.

J.

On 2015-02-06 06:27:37 +0000, sf said:

> I cooked *Australian* lamb shoulder chops tonight and yes, they were
> just as mild as they were before - so it wasn't an enigma for this
> grocery chain.
>
> I made a mint chermoula, but didn't marinate the lamb in it because I
> didn't know how strong the taste of mint would be (hubby hates mint).
> The mint was spearmint ( and it looks like the same mint I see on the
> side of Vietnamese Pho), thankfully, it didn't overwhelm the cilantro
> + parsley, lemon and garlic. I also added ground cumin seed and
> coriander.
>
> Served with roasted potato slices and broccolini.
>
> Hubby said more than once: This tastes Greek! So that was a real
> compliment. Yes, it was delicious.
>
> http://oi59.tinypic.com/2yv7w5h.jpg

I love both shoulder and arm chops. Lamb is one of the last meats that
they haven't figured out how to profitably hormone-ize and such. One
can consider it, by default, organic.

I like to make soups with the neck portion and shanks as well. As you
know the coriander and garlic are natural with lamb. I also like to
put a bunch of turmeric in - it is really good for you and always goes
well with lamb.

I have two arm chops that I am going to eat tonight, after marinading
them in the whey from some yogurt I made the other day.

On Sat, 07 Feb 2015 11:56:18 -0800, JRStern >
wrote:

> On Sat, 07 Feb 2015 11:45:01 -0800, JRStern >
> wrote:
>
> >On Sat, 07 Feb 2015 11:17:39 -0800, sf > wrote:
> >
> >>On Sat, 07 Feb 2015 08:44:32 -0800, JRStern >
> >>wrote:
> >>
> >>> ps - my lamb chop was great, bones no worse than average, but I miss
> >>> the style with the round bone with marrow. This came in the
> >>> vacuum-sealed style of package, one large-ish (12 ounces?) per. Just
> >>> roasted, then cut up and used in a salad with eggplant and beets.
> >>> I've been eating so little meat recently, especially at home, I've
> >>> lost track of who sells what.
> >>
> >>That would have been a slice off the leg. I cooked one of those
> >>recently and it was tough. Discussing it on a FB cooking group, I
> >>concluded that I'd cooked it too quickly. The person told me that
> >>because of the size, a boneless leg is cooks up tender, but searing a
> >>leg chop quickly toughens it. That's all I know, I don't know no mo .
> >
> >I'm not sure where things come from exactly, but the leg slices are
> >different. Let's see ...
> >
> >http://www.mountainstatesrosen.com/p...-capabilities/
> >
> >Look at the "arm shoulder chop".
> >
> >J.
>
> http://www.amateurgourmet.com/2012/0...the-money.html
>
> Here are some cooked, though I don't know about pan-cooking them, I
> bake/broil them and then use a sharper knife, the taste is great and
> they're not so tough if cooked rare-medium, with just enough heat that
> the fat sizzles.
>
> J.
>
FWIW, I saw the round bone (with marrow) shoulder chop at the store
today. If I see a round bone, it's like the huge one (no marrow) in
the URL above - I'd rather just buy the blade. In any case, I didn't
want to buy more than two days worth of food and I just had lamb chops
a couple of days ago, so I passed.

--
A kitchen without a cook is just a room.

On Sat, 07 Feb 2015 11:45:01 -0800, JRStern >
wrote:

> On Sat, 07 Feb 2015 11:17:39 -0800, sf > wrote:
>
> >On Sat, 07 Feb 2015 08:44:32 -0800, JRStern >
> >wrote:
> >
> >> ps - my lamb chop was great, bones no worse than average, but I miss
> >> the style with the round bone with marrow. This came in the
> >> vacuum-sealed style of package, one large-ish (12 ounces?) per. Just
> >> roasted, then cut up and used in a salad with eggplant and beets.
> >> I've been eating so little meat recently, especially at home, I've
> >> lost track of who sells what.
> >
> >That would have been a slice off the leg. I cooked one of those
> >recently and it was tough. Discussing it on a FB cooking group, I
> >concluded that I'd cooked it too quickly. The person told me that
> >because of the size, a boneless leg is cooks up tender, but searing a
> >leg chop quickly toughens it. That's all I know, I don't know no mo .
>
> I'm not sure where things come from exactly, but the leg slices are
> different. Let's see ...
>
> http://www.mountainstatesrosen.com/p...-capabilities/
>
> Look at the "arm shoulder chop".
>
It was labeled "leg". That's all I know. It was pretty close to what
was shown in www.
http://www.mountainstatesrosen.com/w...-leg-steak.jpg

--
A kitchen without a cook is just a room.

On Sat, 07 Feb 2015 17:25:33 -0800, sf > wrote:

>On Sat, 07 Feb 2015 11:45:01 -0800, JRStern >
>wrote:
>
>> On Sat, 07 Feb 2015 11:17:39 -0800, sf > wrote:
>>
>> >On Sat, 07 Feb 2015 08:44:32 -0800, JRStern >
>> >wrote:
>> >
>> >> ps - my lamb chop was great, bones no worse than average, but I miss
>> >> the style with the round bone with marrow. This came in the
>> >> vacuum-sealed style of package, one large-ish (12 ounces?) per. Just
>> >> roasted, then cut up and used in a salad with eggplant and beets.
>> >> I've been eating so little meat recently, especially at home, I've
>> >> lost track of who sells what.
>> >
>> >That would have been a slice off the leg. I cooked one of those
>> >recently and it was tough. Discussing it on a FB cooking group, I
>> >concluded that I'd cooked it too quickly. The person told me that
>> >because of the size, a boneless leg is cooks up tender, but searing a
>> >leg chop quickly toughens it. That's all I know, I don't know no mo .
>>
>> I'm not sure where things come from exactly, but the leg slices are
>> different. Let's see ...
>>
>> http://www.mountainstatesrosen.com/p...-capabilities/
>>
>> Look at the "arm shoulder chop".
>>
>It was labeled "leg". That's all I know. It was pretty close to what
>was shown in www.
>http://www.mountainstatesrosen.com/w...-leg-steak.jpg

Sure, leg steaks come with a section of bone, too.

Just looked at TJ's, they have leg steaks and boneless chops for
$11.25 a pound, and rack of lamb for more. Think I'll try one or
another in the not too distant future!

J.

"JRStern" > wrote in message
...
> On Sat, 07 Feb 2015 17:25:33 -0800, sf > wrote:
>
>>On Sat, 07 Feb 2015 11:45:01 -0800, JRStern >
>>wrote:
>>
>>> On Sat, 07 Feb 2015 11:17:39 -0800, sf > wrote:
>>>
>>> >On Sat, 07 Feb 2015 08:44:32 -0800, JRStern >
>>> >wrote:
>>> >
>>> >> ps - my lamb chop was great, bones no worse than average, but I miss
>>> >> the style with the round bone with marrow. This came in the
>>> >> vacuum-sealed style of package, one large-ish (12 ounces?) per. Just
>>> >> roasted, then cut up and used in a salad with eggplant and beets.
>>> >> I've been eating so little meat recently, especially at home, I've
>>> >> lost track of who sells what.
>>> >
>>> >That would have been a slice off the leg. I cooked one of those
>>> >recently and it was tough. Discussing it on a FB cooking group, I
>>> >concluded that I'd cooked it too quickly. The person told me that
>>> >because of the size, a boneless leg is cooks up tender, but searing a
>>> >leg chop quickly toughens it. That's all I know, I don't know no mo .
>>>
>>> I'm not sure where things come from exactly, but the leg slices are
>>> different. Let's see ...
>>>
>>> http://www.mountainstatesrosen.com/p...-capabilities/
>>>
>>> Look at the "arm shoulder chop".
>>>
>>It was labeled "leg". That's all I know. It was pretty close to what
>>was shown in www.
>>http://www.mountainstatesrosen.com/w...-leg-steak.jpg
>
> Sure, leg steaks come with a section of bone, too.
>
> Just looked at TJ's, they have leg steaks and boneless chops for
> $11.25 a pound, and rack of lamb for more. Think I'll try one or
> another in the not too distant future!

I have never seen a lamb with arms <g>


--
http://www.helpforheroes.org.uk/shop/

On Sun, 08 Feb 2015 09:41:59 -0800, JRStern >
wrote:

> On Sat, 07 Feb 2015 17:25:33 -0800, sf > wrote:
>
> >On Sat, 07 Feb 2015 11:45:01 -0800, JRStern >
> >wrote:
> >
> >> On Sat, 07 Feb 2015 11:17:39 -0800, sf > wrote:
> >>
> >> >
> >> >That would have been a slice off the leg. I cooked one of those
> >> >recently and it was tough. Discussing it on a FB cooking group, I
> >> >concluded that I'd cooked it too quickly. The person told me that
> >> >because of the size, a boneless leg is cooks up tender, but searing a
> >> >leg chop quickly toughens it. That's all I know, I don't know no mo .
> >>
> >> I'm not sure where things come from exactly, but the leg slices are
> >> different. Let's see ...
> >>
> >> http://www.mountainstatesrosen.com/p...-capabilities/
> >>
> >> Look at the "arm shoulder chop".
> >>
> >It was labeled "leg". That's all I know. It was pretty close to what
> >was shown in www.
> >http://www.mountainstatesrosen.com/w...-leg-steak.jpg
>
> Sure, leg steaks come with a section of bone, too.
>
> Just looked at TJ's, they have leg steaks and boneless chops for
> $11.25 a pound, and rack of lamb for more. Think I'll try one or
> another in the not too distant future!
>

I got mine at TJ's. Whatever you do, don't use too high heat. I
wanted mine seared and the technique didn't work for me.

--
A kitchen without a cook is just a room

On Sun, 08 Feb 2015 10:24:35 -0800, sf > wrote:

>> Just looked at TJ's, they have leg steaks and boneless chops for
>> $11.25 a pound, and rack of lamb for more. Think I'll try one or
>> another in the not too distant future!
>>
>
>I got mine at TJ's. Whatever you do, don't use too high heat. I
>wanted mine seared and the technique didn't work for me.

I usually roast them around 350, anywhere from 325 to 375 depending on
my mood and rush, and might try what I did on the last, turn up the
temperature at the end, just for a minute or two, rather than at the
beginning. Probably wastes twenty-five cents in electricity (electric
stove) heating the oven at the end, but so it goes.

J.

On Sunday, February 8, 2015 at 10:41:56 AM UTC-7, JRStern wrote:
> On Sat, 07 Feb 2015 17:25:33 -0800, sf > wrote:
>
> >On Sat, 07 Feb 2015 11:45:01 -0800, JRStern >
> >wrote:
> >
> >> On Sat, 07 Feb 2015 11:17:39 -0800, sf > wrote:
> >>
> >> >On Sat, 07 Feb 2015 08:44:32 -0800, JRStern >
> >> >wrote:
> >> >
> >> >> ps - my lamb chop was great, bones no worse than average, but I miss
> >> >> the style with the round bone with marrow. This came in the
> >> >> vacuum-sealed style of package, one large-ish (12 ounces?) per. Just
> >> >> roasted, then cut up and used in a salad with eggplant and beets.
> >> >> I've been eating so little meat recently, especially at home, I've
> >> >> lost track of who sells what.
> >> >
> >> >That would have been a slice off the leg. I cooked one of those
> >> >recently and it was tough. Discussing it on a FB cooking group, I
> >> >concluded that I'd cooked it too quickly. The person told me that
> >> >because of the size, a boneless leg is cooks up tender, but searing a
> >> >leg chop quickly toughens it. That's all I know, I don't know no mo .
> >>
> >> I'm not sure where things come from exactly, but the leg slices are
> >> different. Let's see ...
> >>
> >> http://www.mountainstatesrosen.com/p...-capabilities/
> >>
> >> Look at the "arm shoulder chop".
> >>
> >It was labeled "leg". That's all I know. It was pretty close to what
> >was shown in www.
> >http://www.mountainstatesrosen.com/w...-leg-steak.jpg
>
> Sure, leg steaks come with a section of bone, too.
>
> Just looked at TJ's, they have leg steaks and boneless chops for
> $11.25 a pound, and rack of lamb for more. Think I'll try one or
> another in the not too distant future!
>
> J.

Look for American or Canadian grown lamb...beats imported Australian or New Zealand lamb anytime. You'll pay more but its worth it IMO.

On Sun, 08 Feb 2015 10:47:28 -0800, JRStern >
wrote:

> I usually roast them around 350, anywhere from 325 to 375 depending on
> my mood and rush, and might try what I did on the last, turn up the
> temperature at the end, just for a minute or two, rather than at the
> beginning. Probably wastes twenty-five cents in electricity (electric
> stove) heating the oven at the end, but so it goes.

That's a good idea. There's something called a reverse sear where
they put the meat in a slow oven until it's almost up to temp and then
seared in a screaming hot pan. I don't think it works with any piece
of meat thinner then 1 inch though.

--
A kitchen without a cook is just a room.