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Miche[_3_]

In article >,
(Steve Pope) wrote:

> Giusi > wrote:
>
> >"Steve Pope" ha scritto nel messaggio
>
> >> It sounds like a leg, in which case it is often braised.
> >> If it's a shoulder instead, then roasting is preferred.
> >> But you could roast a leg too.
> >> Steve
>
> >I think the opposite! The shoulder is so hard to carve that it often is
> >better braised so it comes away from the bone easier. The leg is my
> >favorite roast in all the world.
>
> I agree about lamb shoulder being hard to carve. The lamb
> shoulder cuts I have gotten are random-shaped with bones
> in random locations, and no obvious way to slice them up.

Do butchers in the US get no training?

> You either hafta be willing to go at them animal-style, or
> to waste some meat.

Nah, a properly cut lamb shoulder is no problem to carve.

Miche

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