"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