Most people like roast lamb. Racks are great and my dad likes to say mine is better than anyone
else's, well he is just use to eating mine. Leg are comforting, it is the holiday cut, family and friends. Shoulder though is my favorite. All that flavour, not lean like racks and legs so you can cook it pretty much to medium. I pounded some parsley, thyme, rosemary, sage, garlic and salt in a mortar and pestle then spread the paste on to the boned shoulder, rolled it up, tied it, brown it on a pan and then roasted it in 450 until it reads 150F. With fluffy pita just out of the over and
tomato from my own garden, this is a happy meal. Looks Eastern Mediterranean, does it?
Most people like roast lamb. Racks are great and my dad likes to say mine is better than anyone else's, well he is just use to eating mine. Leg are comforting, it is the holiday cut, family and friends. Shoulder though is my favorite. All that flavour, not lean like racks and legs so you can cook it pretty much to medium. I pounded some parsley, thyme, rosemary, sage, garlic and salt in a mortar and pestle then spread the paste on to the boned shoulder, rolled it up, tied it, brown it on a pan and then roasted it in 450 until it reads 150F. With fluffy pita just out of the over and tomato from my own garden, this is a happy meal. Looks Eastern Mediterranean, does it?
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