Thread: Lamb shoulder?

On Mar 6, 9:42*am, Michael Horowitz <mhoro...@cox.net> wrote:
> Many years ago I had what I believe was lamb shoulder at a Greek
> resturant; I'm trying to duplicate what I had. I recall it was
> spherical shaped, about3" in diameter.
> I went to a local butcher and asked to see a lamb shoulder and he
> showed me something that looked like a leg of lamb.
> Can someone suggest where the descrepency between what I was expecting
> and what the butcher showed me might have been? - Mike

Maybe you had lamb shank......like an osso bucco.

Michael Horowitz wrote:
> Many years ago I had what I believe was lamb shoulder at a Greek
> resturant; I'm trying to duplicate what I had. I recall it was
> spherical shaped, about3" in diameter.
> I went to a local butcher and asked to see a lamb shoulder and he
> showed me something that looked like a leg of lamb.
> Can someone suggest where the descrepency between what I was expecting
> and what the butcher showed me might have been? - Mike


From my experience in Greek restaurants, it was probably a rolled
shoulder roast. Unlike leg of lamb, it tends to have a lot more fat on
it. While legs usually have some fat on the outside, the shoulders tend
to have thick veins of fat within. ImStillMags suggested that it might
have been shanks, but you didn't mention anything about bones, and again
from my experience, Greek restaurants are more into roasting than braising.

On Sat, 6 Mar 2010 09:54:27 -0800 (PST), ImStillMags
<[email protected]> wrote:

>On Mar 6, 9:42*am, Michael Horowitz <mhoro...@cox.net> wrote:
>> Many years ago I had what I believe was lamb shoulder at a Greek
>> resturant; I'm trying to duplicate what I had. I recall it was
>> spherical shaped, about3" in diameter.
>> I went to a local butcher and asked to see a lamb shoulder and he
>> showed me something that looked like a leg of lamb.
>> Can someone suggest where the descrepency between what I was expecting
>> and what the butcher showed me might have been? - Mike
>
>Maybe you had lamb shank......like an osso bucco.


If it was lamb shank, the video of the week is lamb shank curry, have
a look and see if you might like.

On Sat, 06 Mar 2010 13:29:08 -0500, Dave Smith
<[email protected]> wrote:

>Michael Horowitz wrote:
>> Many years ago I had what I believe was lamb shoulder at a Greek
>> resturant; I'm trying to duplicate what I had. I recall it was
>> spherical shaped, about3" in diameter.
>> I went to a local butcher and asked to see a lamb shoulder and he
>> showed me something that looked like a leg of lamb.
>> Can someone suggest where the descrepency between what I was expecting
>> and what the butcher showed me might have been? - Mike
>
>
> From my experience in Greek restaurants, it was probably a rolled
>shoulder roast. Unlike leg of lamb, it tends to have a lot more fat on
>it. While legs usually have some fat on the outside, the shoulders tend
>to have thick veins of fat within. ImStillMags suggested that it might
>have been shanks, but you didn't mention anything about bones, and again
>from my experience, Greek restaurants are more into roasting than braising.


I'd like to follow up on that. Is that a shoulder deboned and
rolled/trussed? - Mike

The message <[email protected]>
from Michael Horowitz <[email protected]> contains these words:

> Many years ago I had what I believe was lamb shoulder at a Greek
> resturant; I'm trying to duplicate what I had. I recall it was
> spherical shaped, about3" in diameter.
> I went to a local butcher and asked to see a lamb shoulder and he
> showed me something that looked like a leg of lamb.
> Can someone suggest where the descrepency between what I was expecting
> and what the butcher showed me might have been? - Mike

In the UK its usual to ask the butcher to bone the lamb shoulder,
and roll and tie it into a joint as you describe.
I sometimes ask the butcher to stuff it before he ties it.

Janet

Michael Horowitz wrote:

>> From my experience in Greek restaurants, it was probably a rolled
>> shoulder roast. Unlike leg of lamb, it tends to have a lot more fat on
>> it. While legs usually have some fat on the outside, the shoulders tend
>> to have thick veins of fat within. ImStillMags suggested that it might
>> have been shanks, but you didn't mention anything about bones, and again
>>from my experience, Greek restaurants are more into roasting than braising.
>
>
> I'd like to follow up on that. Is that a shoulder deboned and
> rolled/trussed? - Mike

I usually buy them deboned and rolled.

In article <[email protected]>,
Michael Horowitz <[email protected]> wrote:

> Many years ago I had what I believe was lamb shoulder at a Greek
> resturant; I'm trying to duplicate what I had. I recall it was
> spherical shaped, about3" in diameter.
> I went to a local butcher and asked to see a lamb shoulder and he
> showed me something that looked like a leg of lamb.
> Can someone suggest where the descrepency between what I was expecting
> and what the butcher showed me might have been? - Mike

I don't know what you ate at the restaurant or how it was prepared, but
the lamb shoulders I cook consist of the shoulder blade, top of the
front leg and some ribs.

Miche

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