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