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jmcquown[_2_]

On 12/31/2014 3:31 PM, sf wrote:
> On Wed, 31 Dec 2014 19:42:32 -0000, Janet > wrote:
>
>> In article >,
>> says...
>>>
>>> I still haven't found a whole shoulder roast (the lamb equivalent of
>>> pork butt), but I hope they become more available. I think I'll ask
>>> the butcher next time I'm in and see if I can buy one whole. I've
>>> seen recipes that use a (boned) shoulder roast whole that I'm
>>> interested in - but of course their lamb shoulder came from la-tee-da
>>> from a stand alone butcher shop or the grower instead of a grocery
>>> store butcher counter. I know I can ask at the butcher counter for
>>> cuts I don't see in the case, so I'll do that the next time I'm over
>>> there.
>>
>> If you order a shoulder roast of lamb I recommend you ask the butcher
>> to bone and roll it for you. It keeps the meat moister; and if the bone
>> is left in, a shoulder blade is not the easiest thing to carve round.
>>
> I was going to do it myself because I've boned pork shoulder roasts
> and it's easy. I also taught myself how to do butcher's "knots" via
> Youtube, so I know how to do that too.
>
>
I don't plan to get that hands on when I try a lamb shoulder roast.
I'll let the butcher tie the boneless roast for me. I don't plan to buy
and cook a whole lamb shoulder (sounds pretty large) on my first attempt.

Jill