Quote:
Originally Posted by CustomBBQ
I have boned/semi boned several lamb legs for customers, never a shoulder cause we don't carry them. That cut looks beautiful, especially since the shoulders were still joined at the backbone. The results look outstanding as well, great cook!!!!!
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I live in an area that is very Multicultural so we get most things that are Basic cuts to the countries of Origin, shoulder would be used more than leg In these countries I believe.
Mind you I have to walk into the Coolroom and point to what I want.
Sometimes I try not to look at the floor and walls too much.
You learn that trick after working at the Coronial Offices
