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Lamb tagine question


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Lamb tagine question

Nyleve | Oct 24, 2012 06:10 PM

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.

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