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