Great discussion! Tnx C2 for those videos. Also, for your cost comparison, which is extremely useful. Makes one think... The lamb shoulder available to me isn't
that much cheaper than the semi-boneless leg, to begin with. So in the end, it looks like being cheaper to just go to the leg.
I have an all-purpose marinade that I use for lamb. It was developed originally by my dearly departed Best Buddy Rusty for grilled Lamb Popsicles--individual lamb chops sliced from the rack bought from Costco. I use this marinade now for all my roasted/grilled lamb. While cooking it suffuses the whole house with an addictive, seductive perfume. Ummmm.
Half a cup good EVOO
Quarter cup excellent soy sauce
Lots of cloves of garlic
2 Tbs of dried rosemary or needles from several sprigs of fresh rosemary
At least 24 hours before cooking, mix olive oil and soy in a 1-gallon freezer bag.
Peel garlic and put in your large mortar [or food processor bowl or blender jar]
Add rosemary to mortar or bowl or jar and grind or process or blend until a paste forms.
Add paste to the bag and mix thoroughly with the liquid.
Add the lamb and slosh thoroughly until it's fully immersed.
I leave the bag out for several hours, turning it upside down every half hour. Then I refrigerate it overnight, pull it from the fridge several hours before cooking, and repeat the turning every half hour procedure until cooking.
Amazing flavour!
Sooo, you like wine and are looking for something good to read? Maybe
*this* will do the trick!