Boning a Lamb Shoulder

Thanks to modern food processing technology, all the fun has been taken out of buying meat. In Israel, as you’re aware, you can buy meat by the numbers. It comes frozen, shrink-wrapped and as uniform as uncloned animals will allow.

As I may have mentioned before, lamb in Israel is more of a conundrum. Out in the hills of Judea where I live, I regularly see flocks of sheep and goats along the sides of the road. A whole lamb forequarter should neither be for a special occasion nor exorbitantly priced when the butcher/packer has to do nothing to it!

Scandalous, I tell you!

A whole roasted lamb shoulder, while a magnificent table showpiece, sometimes needs a little… finesse to make it even more of a stand-out dish. By boning the shoulder you can make a delicious shoulder lamb roast. Here’s how to do it.

I seasoned it simply, but you can prepare a stuffing and feed twice the number of people.

I’m not going to tell you this is easy; it’s not. You’re taking a fairly expensive piece of meat and hacking it apart, and that takes a little bit of courage as well as know-how. But for those of us who are in the know, the pride we take in our craft can always be tasted in the foods we prepare.

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