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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 over 2 years ago

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3 answers 1464 views
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added over 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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53573b8d 4bf0 4ffd 843d b2e617cfeb6b  dscn3274
inpatskitchen

Pat is a trusted home cook.

added over 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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53573b8d 4bf0 4ffd 843d b2e617cfeb6b  dscn3274
inpatskitchen

Pat is a trusted home cook.

added over 2 years ago

sorry..Leg of Lamb

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