<p>dmd77- It was still a good hint. I have friends who are members, and they might do me a favor if I was pondering a Costco re-join. </p>
<p>I’m still confused over my silly lamb choice…the card attached calls it leg of lamb, with roasting instructions. But the small print by barcode has the “shnk” term. Since I have a mellow day (my mom is very casual/tolerant) I’ll probably play around with one roasted and one slow cooked. It will give us something to discuss at dinner. Years down the road, we may reminisce about “that strange year when mom attempted lamb instead of turkey or ham”.</p>
<p>GOOD REFERENCE FOR LAMB CUTS
[www.mealsforyou.com:</a> About Cookies](<a href=“http://www.mealsforyou.com/cgi-bin/customize?meatcutslamb.html]www.mealsforyou.com:”>http://www.mealsforyou.com/cgi-bin/customize?meatcutslamb.html)</p>
<p>My “Lamb Leg Center Cut Half” seems to be the right portion (potroast-like lump) of this cut…“Lamb Leg Shank Half- Lamb leg shank half contains the lower half of leg with the round leg included but with the sirloin half removed. It is heavily muscled and covered with fat and fell (a thin, paperlike covering). It is usually prepared by roasting.” </p>
<p>I’ll still probably do one of the 3 pounders as traditional/roasted and the other one crockpot.</p>
<p>Thanks parent1986 and booklady! I used your recipe for Christmas dinner–it turned out great.</p>
<p>In the past, I’ve always just bought a ham, but a relative has recently gone on a gluten-free diet, and some hams have gluten in their marinade, so I ended up getting lamb from the farmers market. But I’d never cooked lamb before. CC to the rescue again! </p>
<p>Happy new year to all!</p>
<p>Thanks for all of the help and hints! </p>
<p>Here’s the conclusion on my “tale of two lambs”. We did indeed cook each 3lb roast different ways. The first was done in fairly traditional roast method, similar to Joy of Cooking. (My recipe prep the night before - slivers of garlic and rosemary inserted into slits… and then marinade of olive oil, garlic, rosemary and mustard. Not sure it made much difference). I ended up cooking it well til 160 instead of 140, but I knew my mom would not have liked it pink. It tasted good and was my son’s favorite. But the rest of us thought it a bit tough. </p>
<p>The majority of us preferred the crockpot’d lamb roast. It was more tender and tasty. There was lots of liquid, and at the end I thickened it with a paste of corn starch and water. Otherwise I closely followed this simple recipe -
[How</a> To Cook A Half Leg Of Lamb On High In A Slow Cooker | LIVESTRONG.COM](<a href=“http://www.livestrong.com/article/462634-how-to-cook-a-half-leg-of-lamb-on-high-in-a-slow-cooker/]How”>How to Cook a Half Leg of Lamb on High in a Slow Cooker | livestrong)</p>
<p>Mom took home lamb leftover instead of turkey this year, and she thought it was very tasty change of pace. She also took the bones and will do a different soup from her usual post-holiday turkey soup. </p>
<p>We probably will do lamb another time in future. But first we want to try the pork crown roast described at the local butcher ;)</p>