Thank you for the advice and encouragement from all of you. For soups and stews, how long should I cook the leg pieces for? From Google searches for “leg of lamb recipes”, I only find oven roasting information.
Leg and shoulder are interchangeable in most (all?) recipes.
Look for a lamb curry or lamb stew recipe. A pressure cooker can be your friend - if you have one, otherwise no need.
Also takes well to marinades first for flavor and tenderization, and then quick cooking - think kababs.
But this is all variable. You will want to test out some of the meat to figure out how tender or tough it is, then adjust from there.
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I finally got the job done. The boning knife was very helpful. I bought a $40 Victorinox 5" boning knife and it’s pretty good. I usually buy Japanese knives for other jobs, but I don’t debone often and therefore a cheaper options was enough. I didn’t even need the gloves.
I was somewhat disappointed with the “leg” that I received. It was 60% leg and 40% hip/little bit of the rib cage. So, the meat-to-bone ratio was below average. I roasted the meat sticking to the bone with salt, pepper, and rosemary. It was simple but delicious. For the second batch, I cooked up a pomegranate sauce to go with the lamb. It was a great combo. I still have portions left for three meals. Looking forward to it all.
Thank you again for your help and advice!!!
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Even if you’d had an unlimited knife budget, I think you made the right choice in that department anyway. When extra-hard Japanese steel crashes into a bone, too often the knife loses the fight (the knife gets badly chipped and needs to be repaired).
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I also highly recommend the Misono chef knives. Very good and well priced.
