I just bought a small lamb roast ‹ $22 at $7/lb. <cough> So you can
see it's just a little over three pounds. It looks wonderful ‹ I don't
know what they cut from it to make it this size but I feel fortunate to
have it * it has only the shank bone going through the middle of it.

I have never in my borned days cooked (from raw) lamb. (A couple months
ago I heated some already-roasted lamb from TJ. That's as close to
cooking it as I've ever come.) I had some samples of leg of lamb at my
food co-op last week and it was seriously delicious.

Does a hot start and a slow finish apply to a lamb roast? I'd love to
see the outside of it nice and brown, but at 3#, will it have enough
time in a slow oven to brown if I don't start it hot?

My plan is to KISS * rosemary is my herb of choice for sprinkling on top
of it. Do I want to slather on some olive oil first?

BTW, I don't think I'll be cooking this for a while ‹ maybe not until
next week, in fact. I have to consult with my hostess about this * she
may not be interested in lamb for Easter dinner.
---
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

"Melba's Jammin'" > wrote in message
...
>I just bought a small lamb roast < $22 at $7/lb. <cough> So you can
> see it's just a little over three pounds. It looks wonderful < I don't
> know what they cut from it to make it this size but I feel fortunate to
> have it * it has only the shank bone going through the middle of it.
>
> I have never in my borned days cooked (from raw) lamb. (A couple months
> ago I heated some already-roasted lamb from TJ. That's as close to
> cooking it as I've ever come.) I had some samples of leg of lamb at my
> food co-op last week and it was seriously delicious.

No different than any other roast. Same rules apply.

> Does a hot start and a slow finish apply to a lamb roast? I'd love to
> see the outside of it nice and brown, but at 3#, will it have enough
> time in a slow oven to brown if I don't start it hot?

If you want a dark crust and a rarer center, then yes. First 30 minutes at
high heat then back it down for the remainder. If you want mostly well done
meat then slow cook from start to finish. You can always brown it a bit on
the stove before putting it in the oven.

> My plan is to KISS * rosemary is my herb of choice for sprinkling on top
> of it. Do I want to slather on some olive oil first?

It makes no difference. I usually go olive oil on top of any seasonings or
you can mix it all up in a pan and roll the roast in it Jamie Oliver style.

> BTW, I don't think I'll be cooking this for a while < maybe not until
> next week, in fact. I have to consult with my hostess about this * she
> may not be interested in lamb for Easter dinner.
> ---

If it were me, I would bone it, butterfly it, pound it flat a bit and stuff
it with olive oil, rosemary or sage, prosciuto, garlic, toasted pine nuts
and perhaps even some feta cheese. Then I'd roll it up and tie it, sear it
till browned in a hot pan with olive oil and roast at about 325 until the
internal temp was about 160.

Always let the roast rest for 15 minutes to set the juices.

Paul

In article >,
"Paul M. Cook" > wrote:

> If it were me, I would bone it, butterfly it, pound it flat a bit and stuff
> it with olive oil, rosemary or sage, prosciuto, garlic, toasted pine nuts
> and perhaps even some feta cheese. Then I'd roll it up and tie it, sear it
> till browned in a hot pan with olive oil and roast at about 325 until the
> internal temp was about 160.
>
> Always let the roast rest for 15 minutes to set the juices.
>
> Paul

ROTFL!! C'mon over and have at it!! Me? Not so much.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Paul M. Cook" > wrote:
>
>> If it were me, I would bone it, butterfly it, pound it flat a bit and
>> stuff
>> it with olive oil, rosemary or sage, prosciuto, garlic, toasted pine nuts
>> and perhaps even some feta cheese. Then I'd roll it up and tie it, sear
>> it
>> till browned in a hot pan with olive oil and roast at about 325 until the
>> internal temp was about 160.
>>
>> Always let the roast rest for 15 minutes to set the juices.
>>
>> Paul
>
> ROTFL!! C'mon over and have at it!! Me? Not so much.

Well I would but I am kinda busy. It sounds like a lot of work but it's
maybe 15 minutes of prep. Deboning and butterflying takes maybe 5 minutes.
Probably quicker than making a meatloaf.

Paul

On Apr 8, 3:28*pm, "Paul M. Cook" > wrote:
> *Then I'd roll it up and tie it, sear it
> till browned in a hot pan with olive oil and roast at about 325 until the
> internal temp was about 160.

160? That's well done. Lamb is nice more like medium. For lamb
*stew* I cook it all the way, but ever since I had it med rare at the
restaurant at a Hotel Sofitel, I never overcook roast lamb.
Especially not a $7/# roast.
>
> Always let the roast rest for 15 minutes to set the juices.
>
> Paul

--Bryan

"Bobo Bonobo®" > wrote in message
...
On Apr 8, 3:28 pm, "Paul M. Cook" > wrote:
> Then I'd roll it up and tie it, sear it
> till browned in a hot pan with olive oil and roast at about 325 until the
> internal temp was about 160.

160? That's well done. Lamb is nice more like medium. For lamb
*stew* I cook it all the way, but ever since I had it med rare at the
restaurant at a Hotel Sofitel, I never overcook roast lamb.
Especially not a $7/# roast.

It's worked well in the past. Yeah it was on the medium well side but I've
not experienced a lot of people who care for the rarer flavor. The recipe
books I have say 180 is best for lamb but that is way too well done for my
taste. But in keeping with the picky eater thread, I surely would eat it
that way if my host served it that way. I still worry about trichinosis
though.

Paul

On Wed 08 Apr 2009 05:58:50p, Paul M. Cook told us...

>
> "Bobo Bonobo®" > wrote in message
> ...
> On Apr 8, 3:28 pm, "Paul M. Cook" > wrote:
>> Then I'd roll it up and tie it, sear it
>> till browned in a hot pan with olive oil and roast at about 325 until
>> the internal temp was about 160.
>
> 160? That's well done. Lamb is nice more like medium. For lamb
> *stew* I cook it all the way, but ever since I had it med rare at the
> restaurant at a Hotel Sofitel, I never overcook roast lamb.
> Especially not a $7/# roast.
>
> It's worked well in the past. Yeah it was on the medium well side but
> I've not experienced a lot of people who care for the rarer flavor. The
> recipe books I have say 180 is best for lamb but that is way too well
> done for my taste. But in keeping with the picky eater thread, I surely
> would eat it that way if my host served it that way. I still worry
> about trichinosis though.
>
> Paul

A lamb is not a pig. I didn't know they were prone to trichina
infestation. Having said that, I do prefer roast lamb only slight pink. I
guess that would be considered medium well. As to lamb stew, I think all
meat that ends up in a stew should be well done.

My uncle was the only relative in the family who routinely made roast leg
of lamb. Watching him prepare it, I know he always removed the fell,
inserted slivers of fresh garlic in the meat, and surrounded the lamb with
sprigs of fresh rosemary, with a few springs on top. He basted it with a
mixture of sercial madeira and a tiny amount of red wine vinegar. The pan
juices made a delicious base for the gravy.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

"Wayne Boatwright" > wrote in message
5.247...
> On Wed 08 Apr 2009 05:58:50p, Paul M. Cook told us...
>
>>
>> "Bobo Bonobo®" > wrote in message
>> ...
>> On Apr 8, 3:28 pm, "Paul M. Cook" > wrote:
>>> Then I'd roll it up and tie it, sear it
>>> till browned in a hot pan with olive oil and roast at about 325 until
>>> the internal temp was about 160.
>>
>> 160? That's well done. Lamb is nice more like medium. For lamb
>> *stew* I cook it all the way, but ever since I had it med rare at the
>> restaurant at a Hotel Sofitel, I never overcook roast lamb.
>> Especially not a $7/# roast.
>>
>> It's worked well in the past. Yeah it was on the medium well side but
>> I've not experienced a lot of people who care for the rarer flavor. The
>> recipe books I have say 180 is best for lamb but that is way too well
>> done for my taste. But in keeping with the picky eater thread, I surely
>> would eat it that way if my host served it that way. I still worry
>> about trichinosis though.
>>
>> Paul
>
> A lamb is not a pig. I didn't know they were prone to trichina
> infestation. Having said that, I do prefer roast lamb only slight pink.
> I
> guess that would be considered medium well. As to lamb stew, I think all
> meat that ends up in a stew should be well done.
>

Lambs can harbor all kinds of nasty parasites. The meat is much safer these
days overall but having known a person who got trichinosis I know I don't
want it. Science says the trichinates die at 140 but I've heard conflicting
stories. Supposedly a month in a deep freeze does the same. I tend to
overcook pork as well and prefer it braised for that reason. If I have food
"issues" it is poisoning having lived through salmonella myself.

Paul

Wayne replied to Paul:

>> I still worry about trichinosis though.
>>
> A lamb is not a pig. I didn't know they were prone to trichina
> infestation.

Might not be trichina, but lamb can carry *some* form of parasite like that.
One of my coworkers got badly infested with worms in his lungs after eating
undercooked lamb. The problem was further complicated by the fact that he
was doing a lot of traveling, and when he went to medical facilities to get
checked, he was in areas where such infestations are almost unheard of, and
the attending physician didn't make the correct diagnosis. But when he
returned to the Middle East, he was promptly diagnosed and effectively
treated. Unfortunately, it had taken more than two year before that
treatment, and he's got permanent lung damage now.

Bob

> books I have say 180 is best for lamb but that is way too well done for my
> taste. *But in keeping with the picky eater thread, I surely would eat it
> that way if my host served it that way. *I still worry about trichinosis
> though.
>
> Paul


I don't believe there's been any trich in the US in decades, and then
it MIGHT have been possible to have it in pork. 180 deg. for lamb is
super-awful sounding.

N.

On Thu, 9 Apr 2009 08:18:15 -0700 (PDT), Nancy2 wrote:

>> books I have say 180 is best for lamb but that is way too well done for my
>> taste. *But in keeping with the picky eater thread, I surely would eat it
>> that way if my host served it that way. *I still worry about trichinosis
>> though.
>>
>> Paul
>
> I don't believe there's been any trich in the US in decades, and then
> it MIGHT have been possible to have it in pork. 180 deg. for lamb is
> super-awful sounding.
>
> N.

as far as i know, the most cases in the u.s. recently have come from eating
bear meat:

The few cases in the United States are mostly the result of eating
undercooked game, bear meat, or home reared pigs. It is most common in the
developing world and where pigs are commonly fed raw garbage.

<http://en.wikipedia.org/wiki/Trichinosis>

your pal,
yogi

In article >,
"Paul M. Cook" > wrote:

> "Bobo Bonobo®" > wrote in message
> ...
> On Apr 8, 3:28 pm, "Paul M. Cook" > wrote:
> > Then I'd roll it up and tie it, sear it
> > till browned in a hot pan with olive oil and roast at about 325 until the
> > internal temp was about 160.
>
> 160? That's well done. Lamb is nice more like medium. For lamb
> *stew* I cook it all the way, but ever since I had it med rare at the
> restaurant at a Hotel Sofitel, I never overcook roast lamb.
> Especially not a $7/# roast.
>
> It's worked well in the past. Yeah it was on the medium well side but I've
> not experienced a lot of people who care for the rarer flavor. The recipe
> books I have say 180 is best for lamb but that is way too well done for my
> taste. But in keeping with the picky eater thread, I surely would eat it
> that way if my host served it that way. I still worry about trichinosis
> though.

Interesting. I've never heard of trichinosis being an issue with sheep.
Pork, yes, but not lamb/mutton.

Miche

--
Electricians do it in three phases

d tie it, sear it
> till browned in a hot pan with olive oil and roast at about 325 until the
> internal temp was about 160.
>
> Always let the roast rest for 15 minutes to set the juices.
>
> Paul

Mein Gott, 160 deg. for lamb is way overdone. It should always be
served rare or nearly rare. Nobody wants it well done.

N.

"Nancy2" > wrote in message
...
>d tie it, sear it
>> till browned in a hot pan with olive oil and roast at about 325 until the
>> internal temp was about 160.
>>
>> Always let the roast rest for 15 minutes to set the juices.
>>
>> Paul
>
> Mein Gott, 160 deg. for lamb is way overdone. It should always be
> served rare or nearly rare. Nobody wants it well done.

Actually the times we made the roast I described it was quite lovely.
Plenty of juice and not at all dry. Well done, yes but I would say leaning
towards medium well. I surely would not want it any more well done than
that.

Paul

On Apr 9, 12:00*pm, "Paul M. Cook" > wrote:
> "Nancy2" > wrote in message
>
> ...
>
> >d tie it, sear it
> >> till browned in a hot pan with olive oil and roast at about 325 until the
> >> internal temp was about 160.
>
> >> Always let the roast rest for 15 minutes to set the juices.
>
> >> Paul
>
> > Mein Gott, 160 deg. for lamb is way overdone. *It should always be
> > served rare or nearly rare. *Nobody wants it well done.
>
> Actually the times we made the roast I described it was quite lovely.
> Plenty of juice and not at all dry. *Well done, yes but I would say leaning
> towards medium well. *I surely would not want it any more well done than
> that.
>
> Paul

Good. I exaggerated, but you have redeemed yourself. ;-) I should
have said that I don't know anyone who likes it more well done than
rare or medium rare.

N.

Nancy2 wrote about lamb:

> I should have said that I don't know anyone who likes it more well done
> than rare or medium rare.

It ought to depend on the cut. Cook's Illustrated ran lamb shoulder chops
through their test kitchen and battery of tasters, and came to the
conclusion that they are much better when they're cooked medium-well rather
than medium or less. Lamb loin chops, on the other hand, are wonderful rare.

Bob

Melba's Jammin' > wrote:

> I just bought a small lamb roast ‹ $22 at $7/lb. <cough>
> So you can see it's just a little over three pounds. It looks
> wonderful ‹ I don't know what they cut from it to make it this
> size but I feel fortunate to have it * it has only the shank
> bone going through the middle of it. I have never in my borned
> days cooked (from raw) lamb.

It sounds like a leg, in which case it is often braised.
If it's a shoulder instead, then roasting is preferred.
But you could roast a leg too.

I like to rub lamb shoulder with cumin, coriander, granulated garlic,
salt, pepper, olive oil and lemon juice, let sit about an
hour, then roast, grill, or broil it quickly. I can only
guess you'd have to go slower with a leg, but I've never done it.

Steve

In article >,
(Steve Pope) wrote:

> Melba's Jammin' > wrote:
>
> > I just bought a small lamb roast ‹ $22 at $7/lb. <cough>
> > So you can see it's just a little over three pounds. It looks
> > wonderful ‹ I don't know what they cut from it to make it this
> > size but I feel fortunate to have it * it has only the shank
> > bone going through the middle of it. I have never in my borned
> > days cooked (from raw) lamb.
>
> It sounds like a leg, in which case it is often braised.
> If it's a shoulder instead, then roasting is preferred.
> But you could roast a leg too.
>
> I like to rub lamb shoulder with cumin, coriander, granulated garlic,
> salt, pepper, olive oil and lemon juice, let sit about an
> hour, then roast, grill, or broil it quickly. I can only
> guess you'd have to go slower with a leg, but I've never done it.
>
> Steve


Oh, sorry, Steve -- it's leg of lamb: "Lamb Leg Shank Half." I will
roast it.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

Steve Pope wrote:
> It sounds like a leg, in which case it is often braised.

You sure about that? Legs roast up well, and IME it's kind of unusual
(and unnecessary) to braise a true leg of lamb.


> If it's a shoulder instead, then roasting is preferred.

Braising is preferred for a lamb shoulder, or for any shoulder cut of
meat for that matter.


Yesterday, fired up the Char Griller and slow smoked two fairly large
lamb shanks. Delicious!

Pennyaline > wrote:

>Steve Pope wrote:

>> It sounds like a leg, in which case it is often braised.

>You sure about that? Legs roast up well, and IME it's kind of unusual
>(and unnecessary) to braise a true leg of lamb.

>> If it's a shoulder instead, then roasting is preferred.

>Braising is preferred for a lamb shoulder, or for any shoulder cut of
>meat for that matter.

In my experience, lamb shoulder is good for quick-cooking
(grill, broil, or fast roasting). Lamb leg is not, and I
often notice that people braise it.

If you try to go by analogies with beef or pork, neither
of these cuts is considered that good for roasting... you'd
prefer a rib cut, which on a lamb, are pretty small.
However pork shoulder cuts are okay for quickly cooking,
and I've found the same true for lamb.

Whether one can generalize from this, I have no idea.

Steve

In article >,
(Steve Pope) wrote:


> In my experience, lamb shoulder is good for quick-cooking
> (grill, broil, or fast roasting). Lamb leg is not, and I
> often notice that people braise it.
>
I'm surprised that you say this. The shoulder meat is tougher and needs
long cooking. I suppose if you cook it very rare, it's a little more
chewable than than at medium. I've always slow roasted them with great
success. Lamb legs can be cooked to medium and not be dried out and the
shank will then be done enough. The saddle end of the lamb leg works
well when done somewhat rare. You just miss too much real lamb flavor
when it's half-raw. My family always went with garlic and rosemary and
so do I. My mother used baste leg of lamb with a mix of orange juice and
cheap dry sherry. It browned wonderfully and her pan reduction gravies
were heavenly.

D.M.

Don Martinich > wrote:

> (Steve Pope) wrote:

>> In my experience, lamb shoulder is good for quick-cooking
>> (grill, broil, or fast roasting). Lamb leg is not, and I
>> often notice that people braise it.

>I'm surprised that you say this. The shoulder meat is tougher and needs
>long cooking. I suppose if you cook it very rare, it's a little more
>chewable than than at medium. I've always slow roasted them with great
>success.

Thanks. I'm not claiming lamb shoulder is not tough; but then the
lamb leg I've gotten is also pretty tough. I mostly am buying gnarly
lamb from the farmer's market.

I'd say a lamb shoulder chop is about as natively tough as a
(free range) pork shoulder chop; both are acceptable, neither
is tender, but the goal is flavor. I'll have to try long-braising
or long-roasting lamb shoulder sometime...

S.
Lamb legs can be cooked to medium and not be dried out and the
>shank will then be done enough. The saddle end of the lamb leg works
>well when done somewhat rare. You just miss too much real lamb flavor
>when it's half-raw. My family always went with garlic and rosemary and
>so do I. My mother used baste leg of lamb with a mix of orange juice and
>cheap dry sherry. It browned wonderfully and her pan reduction gravies
>were heavenly.
>
>D.M.

On Wed, 08 Apr 2009 18:40:50 -0700, Don Martinich >
wrote:

>My mother used baste leg of lamb with a mix of orange juice and
>cheap dry sherry. It browned wonderfully and her pan reduction gravies
>were heavenly.

Oooh, that's right up my alley, I'm going to try it!

Thanks.

--
I love cooking with wine. Sometimes I even put it in the food.

(Steve Pope) wrote in news:grjd7v$70f$1
@blue.rahul.net:

> Pennyaline > wrote:
>
>>Steve Pope wrote:
>
>>> It sounds like a leg, in which case it is often braised.
>
>>You sure about that? Legs roast up well, and IME it's kind of unusual
>>(and unnecessary) to braise a true leg of lamb.
>
>>> If it's a shoulder instead, then roasting is preferred.
>
>>Braising is preferred for a lamb shoulder, or for any shoulder cut of
>>meat for that matter.
>
> In my experience, lamb shoulder is good for quick-cooking
> (grill, broil, or fast roasting). Lamb leg is not, and I
> often notice that people braise it.
>

That's certainly contrary to my experience here and Aussies eat a _lot_ of
lamb. Legs are routinely roasted. It is in fact the archetypal lamb roast.

Roast leg of lamb for dinner, left over roast lamb on sandwiches. For some
of us the lamb sandwiches are the best bit - I always buy a leg bigger than
needed for the two of us. I'm not a big rare meat eater - I like mine done
so that it's still moist but not much pink.


--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

In article >,
Rhonda Anderson > wrote:

> (Steve Pope) wrote in news:grjd7v$70f$1
> @blue.rahul.net:
>
> > Pennyaline > wrote:
> >
> >>Steve Pope wrote:
> >
> >>> It sounds like a leg, in which case it is often braised.
> >
> >>You sure about that? Legs roast up well, and IME it's kind of unusual
> >>(and unnecessary) to braise a true leg of lamb.
> >
> >>> If it's a shoulder instead, then roasting is preferred.
> >
> >>Braising is preferred for a lamb shoulder, or for any shoulder cut of
> >>meat for that matter.
> >
> > In my experience, lamb shoulder is good for quick-cooking
> > (grill, broil, or fast roasting). Lamb leg is not, and I
> > often notice that people braise it.
> >
>
> That's certainly contrary to my experience here and Aussies eat a _lot_ of
> lamb. Legs are routinely roasted. It is in fact the archetypal lamb roast.

Same in New Zealand.

> Roast leg of lamb for dinner, left over roast lamb on sandwiches. For some
> of us the lamb sandwiches are the best bit - I always buy a leg bigger than
> needed for the two of us. I'm not a big rare meat eater - I like mine done
> so that it's still moist but not much pink.

Oh my god yes, to the lamb sandwiches! Best part of the deal.

Miche

--
Electricians do it in three phases

"Steve Pope" ha scritto nel messaggio

> It sounds like a leg, in which case it is often braised.
> If it's a shoulder instead, then roasting is preferred.
> But you could roast a leg too.
> Steve

I think the opposite! The shoulder is so hard to carve that it often is
better braised so it comes away from the bone easier. The leg is my
favorite roast in all the world.

Giusi > wrote:

>"Steve Pope" ha scritto nel messaggio

>> It sounds like a leg, in which case it is often braised.
>> If it's a shoulder instead, then roasting is preferred.
>> But you could roast a leg too.
>> Steve

>I think the opposite! The shoulder is so hard to carve that it often is
>better braised so it comes away from the bone easier. The leg is my
>favorite roast in all the world.

I agree about lamb shoulder being hard to carve. The lamb
shoulder cuts I have gotten are random-shaped with bones
in random locations, and no obvious way to slice them up.
You either hafta be willing to go at them animal-style, or
to waste some meat.

Part of my preference for shoulder (either lamb or pork)
is they seem to have coarser grain and absorb rubs,
marinades, and smoke better. The rub-down I mentioned
for lamb shoulder earlier gives an excellent result.
I should however give leg of lamb more of a try.

Steve

"Steve Pope" scritto nel messaggio

> You either hafta be willing to go at them animal-style, or
> to waste some meat.
>
> Part of my preference for shoulder (either lamb or pork)> is they seem to
> have coarser grain and absorb rubs,> marinades, and smoke better.
> Steve

Part of my fondness for lamb precludes using anything that will alter its
character a lot, but rather I like to enhance it. I cook lamb at a lower
temperature and prefer it rare, really rare. I often have to cook it more
so as not to turn off guests, however.

Shoulder makes a fabulous Italian braise with garlic, cloves, nutmeg,
cinnamon, lots of onions and tomato. I serve it with polenta and there's
never a scrap left.

In article >,
(Steve Pope) wrote:

> Giusi > wrote:
>
> >"Steve Pope" ha scritto nel messaggio
>
> >> It sounds like a leg, in which case it is often braised.
> >> If it's a shoulder instead, then roasting is preferred.
> >> But you could roast a leg too.
> >> Steve
>
> >I think the opposite! The shoulder is so hard to carve that it often is
> >better braised so it comes away from the bone easier. The leg is my
> >favorite roast in all the world.
>
> I agree about lamb shoulder being hard to carve. The lamb
> shoulder cuts I have gotten are random-shaped with bones
> in random locations, and no obvious way to slice them up.

Do butchers in the US get no training?

> You either hafta be willing to go at them animal-style, or
> to waste some meat.

Nah, a properly cut lamb shoulder is no problem to carve.

Miche

--
Electricians do it in three phases

Miche > wrote:

> (Steve Pope) wrote:

>> I agree about lamb shoulder being hard to carve. The lamb
>> shoulder cuts I have gotten are random-shaped with bones
>> in random locations, and no obvious way to slice them up.

>Do butchers in the US get no training?

Good question. The small, free-range rancher I have been
buying lamb from is expert at raising animals but not so
great at butchering them, so I had been getting some odd-looking
cuts from him. He has now grown to the point where he contracts
out the butchering and the cuts look much better.

Steve

On Apr 9, 12:10*pm, (Steve Pope) wrote:
> Giusi > wrote:
> >"Steve Pope" *ha scritto nel messaggio
> >> It sounds like a leg, in which case it is often braised.
> >> If it's a shoulder instead, then roasting is preferred.
> >> But you could roast a leg too.
> >> Steve
> >I think the opposite! *The shoulder is so hard to carve that it often is
> >better braised so it comes away from the bone easier. *The leg is my
> >favorite roast in all the world.
>
> I agree about lamb shoulder being hard to carve. *The lamb
> shoulder cuts I have gotten are random-shaped with bones
> in random locations, and no obvious way to slice them up.
> You either hafta be willing to go at them animal-style, or
> to waste some meat.

When I saw that you were advocating going at a lamb "animal style,"
it made me think of lonely shepherds.
I've also hears that the newborn lambs give...no. I'm not going to
finish that sentence.
Here in Missouri:
http://www.riverfronttimes.com/1999-...sed-say-neigh/
>
> Steve

--Bryan

On Sat, 11 Apr 2009 05:42:55 -0700 (PDT), Bobo Bonobo®
> wrote:

>Here in Missouri:
>http://www.riverfronttimes.com/1999-...sed-say-neigh/

It gives a whole new meaning to "I love my dog".


--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed 08 Apr 2009 01:15:42p, Melba's Jammin' told us...

> I just bought a small lamb roast < $22 at $7/lb. <cough> So you can
> see it's just a little over three pounds. It looks wonderful < I don't
> know what they cut from it to make it this size but I feel fortunate to
> have it ð it has only the shank bone going through the middle of it.
>

Cook as with any roast, a hot start and slower finish is fine. My choice
would be fresh rosemary sprngs around and on top of the meat and slivers of
fresh garlic imbedded in the meat.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Wayne Boatwright wroate:

> Cook as with any roast, a hot start and slower finish is fine. My choice
> would be fresh rosemary sprngs around and on top of the meat and slivers
of
> fresh garlic imbedded in the meat.


Oh, dahling, that is just SOOOOOO ***...I bet you molest the po' lil' lambie
before you eat it, too.

;-D


--
Best
Greg

"The trouble with socialism is that you eventually run out of other
people's money."~~~~Margaret Thatcher

"Melba's Jammin'" > wrote in message
...
>I just bought a small lamb roast < $22 at $7/lb. <cough> So you can
> see it's just a little over three pounds. It looks wonderful < I don't
> know what they cut from it to make it this size but I feel fortunate to
> have it * it has only the shank bone going through the middle of it.
>
> I have never in my borned days cooked (from raw) lamb. (A couple months
> ago I heated some already-roasted lamb from TJ. That's as close to
> cooking it as I've ever come.) I had some samples of leg of lamb at my
> food co-op last week and it was seriously delicious.
>
> Does a hot start and a slow finish apply to a lamb roast? I'd love to
> see the outside of it nice and brown, but at 3#, will it have enough
> time in a slow oven to brown if I don't start it hot?
>
> My plan is to KISS * rosemary is my herb of choice for sprinkling on top
> of it. Do I want to slather on some olive oil first?
>
> BTW, I don't think I'll be cooking this for a while < maybe not until
> next week, in fact. I have to consult with my hostess about this * she
> may not be interested in lamb for Easter dinner.
> ---
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - good news 4-6-2009
> "What you say about someone else says more
> about you than it does about the other person."

My family always started at a 425 oven for 15 to 30 min based upon the size
then down to 350.

Lamb & Garlic marriage made in heaven.

:-)

Dimitri

In article >,
Melba's Jammin' > wrote:

> I just bought a small lamb roast ‹ $22 at $7/lb. <cough> So you can
> see it's just a little over three pounds. It looks wonderful ‹ I don't
> know what they cut from it to make it this size but I feel fortunate to
> have it * it has only the shank bone going through the middle of it.
>
> I have never in my borned days cooked (from raw) lamb. (A couple months
> ago I heated some already-roasted lamb from TJ. That's as close to
> cooking it as I've ever come.) I had some samples of leg of lamb at my
> food co-op last week and it was seriously delicious.
>
> Does a hot start and a slow finish apply to a lamb roast? I'd love to
> see the outside of it nice and brown, but at 3#, will it have enough
> time in a slow oven to brown if I don't start it hot?
>
> My plan is to KISS * rosemary is my herb of choice for sprinkling on top
> of it. Do I want to slather on some olive oil first?
>
> BTW, I don't think I'll be cooking this for a while ‹ maybe not until
> next week, in fact. I have to consult with my hostess about this * she
> may not be interested in lamb for Easter dinner.
> ---
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - good news 4-6-2009
> "What you say about someone else says more
> about you than it does about the other person."

I've only ever cooked lamb shanks as lamb is a bit expensive for my
tastes most of the time, but I just braise those like I would a tough
cut of beef. They come out very well. ;-) Your spicing idea sounds
very good.

Leg of lamb got treated like a sirloin roast by my mom when she made
them. Lamb breast got pre-roasted (to get rid of fat) then pressure
cooked as a stew.

Good luck with it. I wish lamb was more affordable...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Apr 8, 3:15*pm, Melba's Jammin' > wrote:
> I just bought a small lamb roast $22 at $7/lb. *<cough> *So you can
> see it's just a little over three pounds. *It looks wonderful *I don't
> know what they cut from it to make it this size but I feel fortunate to
> have it * it has only the shank bone going through the middle of it.
>
> I have never in my borned days cooked (from raw) lamb. *(A couple months
> ago I heated some already-roasted lamb from TJ. *That's as close to
> cooking it as I've ever come.) * I had some samples of leg of lamb at my
> food co-op last week and it was seriously delicious. *
>
> Does a hot start and a slow finish apply to a lamb roast? *I'd love to
> see the outside of it nice and brown, but at 3#, will it have enough
> time in a slow oven to brown if I don't start it hot?
>
> My plan is to KISS rosemary is my herb of choice for sprinkling on top
> of it. *Do I want to slather on some olive oil first?
>
>
I like oregano, garlic and black pepper, and yes to the OO.

> -Barb

--Bryan

In article
>,
Bobo Bonobo® > wrote:

> I like oregano, garlic and black pepper, and yes to the OO.
> --Bryan

Thanks, Bryan. I'm partial to rosemary but will consider the garlic.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

On Apr 8, 5:27*pm, Melba's Jammin' > wrote:
> In article
> >,
> *Bobo Bonobo® > wrote:
>
> > I like oregano, garlic and black pepper, and yes to the OO.
> > --Bryan
>
> Thanks, Bryan. *I'm partial to rosemary but will consider the garlic.
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller- good news 4-6-2009
> "What you say about someone else says more
> about you than it does about the other person."

I adore fresh rosemary, but I usually use it with chicken, or pizza
with red sauce. I've been doing lamb with oregano and pepper since
i was a teenager. Started adding garlic in my 20s.
Rosemary is something I'm considering growing indoors. We have a
plant in the garden, but it never ends up being winter hardy.

--Bryan

"Melba's Jammin'" > wrote in message
...
>I just bought a small lamb roast < $22 at $7/lb. <cough> So you can
> see it's just a little over three pounds. It looks wonderful < I don't
> know what they cut from it to make it this size but I feel fortunate to
> have it * it has only the shank bone going through the middle of it.
>
> I have never in my borned days cooked (from raw) lamb. (A couple months
> ago I heated some already-roasted lamb from TJ. That's as close to
> cooking it as I've ever come.) I had some samples of leg of lamb at my
> food co-op last week and it was seriously delicious.
>
> Does a hot start and a slow finish apply to a lamb roast? I'd love to
> see the outside of it nice and brown, but at 3#, will it have enough
> time in a slow oven to brown if I don't start it hot?
>
> My plan is to KISS * rosemary is my herb of choice for sprinkling on top
> of it. Do I want to slather on some olive oil first?
>
> BTW, I don't think I'll be cooking this for a while < maybe not until
> next week, in fact. I have to consult with my hostess about this * she
> may not be interested in lamb for Easter dinner.
> ---
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - good news 4-6-2009
> "What you say about someone else says more
> about you than it does about the other person."

I am not sure the OO is necessary just me sure the far cap is up and the
roast will baste itself. Don't forget the salt.
Salty crispy lamb skin and or fat OMG a food made in heaven.

:-)

Dimitri