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?

  • Posted by: Anthony
  • March 27, 2015
  • 1929 views
  • 3 Comments

3 Comments

inpatskitchen March 27, 2015
I agree with LE BEC FIN... sirloin for roasting, shank for braising. Here's an article from The Food Network: http://www.foodnetwork.com/recipes/articles/lamb-guide-and-recipes.html
scroll down to Leg of Lab
 
inpatskitchen March 27, 2015
sorry..Leg of Lamb
 
LE B. March 27, 2015
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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