"M@?k?" > wrote:
: On Thu, 14 Oct 2010 16:48:53 +0000 (UTC), "W. Baker"
: > wrote:

: >Well, I made my rolled shoulder of lamb for my son's birthday and it was
: >great. I made it as I had planned , juct like my roast rolled shoulder of
: >beef or veal, with garlic sliver, pepper adn lots ov onions. I roasted
: >it, first at 500 for 15 mins andthen down to 425 until it reached between
: >120-130. It was perfectly done fo rmy taste adn my son got the outside
: >slices which were less rare. I still have about two nights worth left for
: >me to enjoy:-) It is rather farrier than eitther the beef, which is
: >extrodinarlily lean, and the veal. I guess that the young animals have
: >more ft on their shoulders. As much of it was internalto the roll, it
: >woudl be hard t trim for a bit leaner meat that might be better for cold
: >sandwiches(of course, on low carb bread:-)
: >
: >If I see this cut again at a decent price of kosher lamb, I would get it ,
: >but only for a larger group than 2 so it can be consumed at its peak,
: >freshly cooked.
: >
: >Wendy
: >
: >

: I'd pan sear slices of it and make sandwiches or put on plate with
: sunny side up eggs.

It is, of course, gone now:-( I had three low carb bread sandwich dinners
from it along with a big pile of salad, and the last slice was just eaten
with great enjoyment(too small for a sandwich, but a great snakc)

I hope I find another such roast in my cooking lifetime:-)

Wendy