I came across a delicious sounding recipe on cook's illustrated, Irish Strew with Carrots and Turnips. I really want to try this recipe but none of the grocery stores or butchers here have lamp shoulder chops. The best I could find was leg of lamb, lamb shank, or T. Bone Chops (which at $32/lbs is not going to happen on my budget). So can I use leg of lamb or lamb shank and does that change the timing or is there a different substitute? I assume the lamb imparts a distinct flavor but what would be a good beef substitute? It's hard for me to justify spending about $40 on leg of lamb that's going to stew for 2 hours as opposed to a cheaper beef cut. Thanks!