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Apr 24, 2011 09:04 AM

bone-in lamb shoulder--help!

hi all,

i've got an 11 lb bone-in lamb shoulder that i'm looking to cook up for a greek orthodox easter-themed potluck next week and need some help. i was intending to roast a leg of lamb, but this was the only large cut of lamb they had at my butcher. what should i do with it? all the recipes i've been able to find deal with boneless shoulder roasts and shoulder chops. any help would be greatly appreciated. thanks!

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    1. re: magiesmom

      Hey, thanks for finding it for me :) I need to really search to find lamb shoulder but this was the best. Thanks again to Will Owen.

      1. re: c oliver

        i saw that recipe. looks great. i'm thinking i could adjust the rub for more of a greek-style roast. any idea how long an 11 lb roast might take? cheers!

        1. re: five pound possum

          Well, just to give you a hint, the recipe above was 8-10 hrs at 250* for a 6-7 lb pork shoulder after a high heat sear. You got a 11 lb bone in shoulder. Lamb may cook quicker with the lower amount of fat/collagen compared to a pig but I think you need to plan on a long cooking time if you go low and slow. Start early or do it the day before.