A co-worker lives on a small family farm where they raise their own chickens, eggs, lamb, and produce. It mainly feeds his family of eight, but sometimes they sell or trade some of their harvests. I recently got a couple pounds of ground lamb and a small lamb roast. I'm not sure if it is a shoulder or leg (rear). Its fairly small weighing only 2 1/2 lbs. It was a small animal and has no shank to speak of. This animal was raised free range and free of any antibiotics: Organic Lamb. It looks wonderful and fresh.
I have it marinading overnight in Italian dressing, a dash of soy, dash of Maggi seasoning, and a couple dashes of Balsamic. Still trying to decide how I want to cook this. May do it tagine style with some diced tomatoes and black beans or with mushrooms, carrots, and potatoes. I probably won't smoke it or grill it, although I may put a bit of smoke to it to start, but finish as a braise. Should be awesome.
I have it marinading overnight in Italian dressing, a dash of soy, dash of Maggi seasoning, and a couple dashes of Balsamic. Still trying to decide how I want to cook this. May do it tagine style with some diced tomatoes and black beans or with mushrooms, carrots, and potatoes. I probably won't smoke it or grill it, although I may put a bit of smoke to it to start, but finish as a braise. Should be awesome.