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Leg of Lamb: Shank or Sirloin End?

Using Michael Ruhlman's roast leg of lamb recipe from Ruhlman's Twenty. Need six pound leg of lamb, but butcher said to get down to six pounds requires chopping down either the shank end or the sirloin end. Which end should I buy?

asked by Anthony almost 2 years ago
3 answers 1030 views
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added almost 2 years ago

sirloin end, i would think. shank is fatty and fibrous,good for braising; sirloin is not and is intended to roast or grill.

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inpatskitchen

Pat is a trusted home cook.

added almost 2 years ago

I agree with LE BEC FIN... sirloin for roasting, shank for braising. Here's an article from The Food Network: http://www.foodnetwork...
scroll down to Leg of Lab

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inpatskitchen

Pat is a trusted home cook.

added almost 2 years ago

sorry..Leg of Lamb

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