Don't Rule Out the Succulent and Inexpensive Lamb Shoulder

Food on the San Francisco Chronicle
Not only is lamb shoulder cheaper than other cuts, but it's also hard to ruin, Janet Fletcher writes in praise of the cuts. Said one Berkeley chef: "There's so much gelatin in the shoulder. It gets that kind of sticky quality. You don't need any sauce, just a little wine or water to deglaze." ...
... Some of us are leg people and others are shoulder people. Unfortunately, this truth was revealed to me slowly. Over three decades of dinner parties, mistakes were made. Today, I cook leg of lamb only for dinner guests with suspected lean tendencies, the sort of folks who eat dry toast and drink nonfat milk. Lamb shoulder I reserve for trencherpeople like me, ...
Full Story: The kindest cut: Lamb shoulder is succulent, forgiving and inexpensive; by Janet Fletcher

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