For some reason I have my head set on making a lamb tagine with preserved lemon and olives for a dinner party this coming weekend. All the recipes I've seen - except for one - call for lamb shoulder as the meat. I can understand why. But the problem is that I've not been able to find good lamb shoulder around here. I have no trouble finding all kinds of leg but no shoulder (except for some rather sad looking chops - outrageously expensive and pitiful). Do you think I could use leg instead of shoulder? It would actually end up being cheaper, believe it or not - but I'd gladly pay for the right meat if it were easy to find.
I can change the menu - can make chicken with lemon and olives instead if I must.
Edited to add - I can also find lamb shanks easily if that would be a better choice.
Updated 25 minutes ago | 186
Updated 16 days ago | 230
Updated 5 days ago | 344
Updated 12 days ago | 74
Updated 1 day ago | 120