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Show ' , - ' . i i r - , ; .-i GRILLED, HONEY-touched shoulder of lamb makes a meal fit for a special party. i. 4iii4tt44v'iY rT $ i i 'i i i x x x x x t i i x i z x x k X i. X & x X , Honey sweet lamb shoulder for barbeque entertaining Carefree, beat-the-heat, meals need not be less flavorful or attractive because the preparation is simple. As a matter of fact, they can be very unique.. .even impressive. A boned, rolled and tied shoulder d lamb, one of the finest meat cuts to be barbecued on a spit, is sometimes overlooked as a leading choice for cooking on an outdoor grill. Making the piquant barbecue sauce for the lamb is no trouble and threading the leg onto the spit is easy. Just make certain it is balanced for even turning. A meat thermometer is a tremendous help and, as always, is most accurate when inserted into the thickest part of the lamb. Many may not have discovered lamb's delicate goodness and welcome moisture when cooked to medium-rare doneness. A good guide is to cook for 30 to 35 minutes per pound, or until meat thermometer registers 145 to 150 degrees. Many will prefer rare lamb, registering 140 degrees on the thermometer. GRILLED, HONEY-TOUCHED SHOULDER OF LAMB (6 servings) i x x x x x i i i i x. i. i. A .. & x shoulder of lamb, boned, row -tied i., cup honey " cuv dry white wine I'tablespoon dned - mint mint'SalLannlwrrP Refrigerate Cover with plastic wrap on spitover gray hot ter t0 ! ,, hours or u jl m m registers about 140 degree degrees for medium or 17 degr WelI'd0flnde' CtK marinad'e may Ktedd a7seerled over sliced lam n fv, the eood lamb juices and Potatoes and corn roasted in foil over , JsamTfire along with a tossed green salad and cookies w th sherbet make a meal fit for family, friends or a specia party. The leftover lamb makes marvelous sandwiches. |