Damsel in dis Dress wrote:
> On Tue, 27 Dec 2005 19:29:00 -0500, Boron Elgar
> > wrote:
>
>> On Tue, 27 Dec 2005 18:19:53 -0600, Damsel in dis Dress
>> > wrote:
>>
>>> On Tue, 27 Dec 2005 19:07:49 -0500, Boron Elgar
>>> > wrote:
>>>
>>>> I think we might do a boneless leg of lamb.
>>> Out of curiosity, what does that cut generally cost you? I've never
>>> bought lamb.
>> Costco has them all nicely trussed and tied for about $5-$6 a pound. I
>> cannot recall exactly because we have not had one in long time.
>>
>> We regularly spit roast these things in the summer on the grill, so I
>> will be able to gauge success easily.
>
> We do have two stores in town with actual butcher shops in back. I
> think I'll make some phone calls. For our first lamb experience, we'd
> like to start with kabobs. But then the rest of the leg on the
> rotisserie sounds good, too.
>
> Carol
Lamb shoulder roasts works well for kabobs, stir fries and is ok as a
roast. Way, way cheaper than a leg or a rack of lamb...It's what I spin
and roast.