I frequently roast pork butt in a closed Dutch oven for 6-7 hours, and the lucsious result is loved by all. I have tried a 7 hour Lamb leg from a LA Times recipe, but was disapointed, it was not at all tender juicy like the Pork.
Is there a Lamb recipe that results in tender pull-apart Lamb? I know leg does not have the connective tissue and marbling of a Pork butt, but Lamb shoulder is a much more complicated roast, and usually cut into slices or chunks.
So, does anyone know what I am looking for, or am I searching for unobtainable Lamby bliss?
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