The lamb shoulder roast in your CSA share box this week may be new to some. But if you’ve ever experienced a well-prepared roast before, you understand just what succulence this cut can unleash at a dinner.
Lidia Bastianich at Epicurious writes “Everybody is familiar with lamb chops and leg of lamb—but how about the shoulder? When is that used? Well, here I give you the recipe for a roasted lamb shoulder—and you will see why it is my favorite cut for roasting. The meat is sweeter on the blade bone, and, with lots of cartilage to melt during roasting, the meat is finger-sticking good. You might not get a clean, precise cut of meat from the shoulder, but it will be delicious.” Her recipe and more are linked below. Happy Easter and Passover to all!