I am usually on the kitchen forum but was looking at the cooking forum for fresh ideas for meals. This thread topic struck a cord with me. My sis and BIL raise grass fed beef. My sis told me to never thaw it in the micro because it toughens it up. She also said what several others have said--low and slow. The best crockpot roast recipe I use is to put a thawed roast in the crockpot. Cover it with 1 can of golden mushroom condensed soup (undiluted) and sprinkle beefy onion dry soup over it. Cook on low 8-12 hr depending on how large the roast is. If it doesn't come apart when poked with a fork then it needs to cook longer. This makes its own gravy and is yummy. If the roast is large I may use 2 cans of soup and cook longer. If it is small I may only use part of the dry soup for seasoning. I have put potatoes and carrots in the crockpot with the roast. It all turns out good. (This recipe came from a friend who brought this to us after our son was born many yrs ago. I have used it ever since then. Easy and good.)

I think they call it a rump but it looks like chuck. (top rump?, haha) I get a bit frustrated with the package names. If i purchase from my super fabulous butcher who is soo helpful, i tell him what i am using it for and he makes the choice for me, : ). For a fresh ham he asks "bone in?", and we discuss how i will be preparing. The 'ribs' i buy to grind for burgers are chuck and do not have ribs...(huh?) The slab steak i like on the grill used to be called 'london broil'... Just started buying something called a 'pork roast tip'. (?) What is that? Don't know but great braised on the grill sealed, then opened for a 2hr smoking...

Here's a recipe I found this morning on the Food & Drink website. SLOW-BARBECUED CARIBBEAN PORK EARLY SUMMER 2007 By: Jennifer MacKenzie Braised to moist tenderness with Island seasonings, pork shoulder roast is not only economical, it's robust with flavour. If using a gas barbecue, more than 1 burner is essential to cook with indirect heat. If your barbecue doesn't have a built-in thermometer, place an oven thermometer on the unlit side beside the roast to be sure the temperature is maintained. The oven version is just as tasty and easy. Cut roast into thin slices and serve on roti, tortillas or buns and top with fresh, colourful Mango Salsa and Chili Potato Wedges (recipes follow). 4 lb (2 kg) boneless pork shoulder blade (butt) roast, tied 4 cloves garlic, minced 2 tbsp (25 mL) minced fresh ginger root 2 tbsp (25 mL) packed brown sugar 1 tbsp (15 mL) minced fresh hot pepper 1 tbsp (15 mL) dried thyme 1 tsp (5 mL) ground allspice 1 tsp (5 mL) salt ½ tsp (2 mL) ground cinnamon 1 cup (250 mL) coconut milk ¼ cup (50 mL) freshly squeezed lime juice 1. Place roast in a large foil pan (for barbecue) or a roasting pan (for oven). Combine garlic, ginger, sugar, hot pepper, thyme, allspice, salt and cinnamon in a bowl. Stir in 1 tbsp (15 mL) of the coconut milk. Spread all over roast. Let stand at room temperature for 30 minutes. 2. Meanwhile, preheat the barbecue to high or oven to 350°F (180°C). 3. Combine remaining coconut milk and lime juice and pour around roast in pan. Cover entire pan with foil, sealing tightly around pan but not touching roast. 4. If barbecuing, turn 1 side of barbecue off and reduce other burner(s) to medium-high or temperature required to maintain 350°F (180°C). Place pan on unlit side of barbecue or place in oven. Grill or roast for 2 to ½ hours. 5. Uncover and baste roast with pan juices. Grill or roast, uncovered, for 30 to 45 minutes longer, basting twice more, until fork tender and a meat thermometer reads 170°F (75°C). Tent with foil and let stand for 15 minutes before carving. 6. Transfer roast to a cutting board, discarding pan juices. Cut off strings and cut roast into thin slices. Serve with Mango Salsa and Chili Potato Wedges. Serves 8 Mango Salsa This fresh and tangy salsa is the perfect complement to the pork. It is best made just before serving but can be covered but can be covered and refrigerated for up to 2 hours. 2 firm ripe mangos 1 tsp (5 mL) grated lime zest 2 tbsp (25 mL) freshly squeezed lime juice 2 tbsp chopped fresh cilantro 1 tsp (5 mL) minced fresh hot peppers (or to taste) ¼ tsp (1 mL) salt 1. Peel mango and cut flesh from pits. Dice flesh and place in a bowl. Add lime zest, lime juice, cilantro, hot pepper and salt. Toss gently to combine. Taste and check seasonings. Makes about 2 cups (500 mL) Chili Potato Wedges Traditional foil-packet barbecued potatoes get a boost that will liven up any barbecue meal. Ancho chili powder is increasingly available and gives a nice chili flavour without overpowering heat. If you like a smoky heat, add ¼ tsp (1 mL) chipotle pepper powder to the butter mixture. The zesty dip is easily put together as the crispy-crusted potatoes cook. 3 lbs (1.5 kg) baking potatoes (russet or Yukon gold) ¼ cup (50 mL) butter, softened 1½ tsp (7 mL) ancho or other chili powder 1 tsp (5 mL) sea salt or kosher salt ¼ tsp (1 mL) freshly ground black pepper Dip 1 cup (250 mL) sour cream or mayonnaise 1 tsp (5 mL) grated lime zest ¼ tsp (1 mL) ancho or other chili powder 1. Preheat the barbecue to medium-high or oven to 350ºF (180ºC). 2. Scrub potatoes under running water. Pat dry and cut each lengthwise into 8 wedges. Place on a large piece of heavy-duty foil. 3. Mash butter, chili powder, salt and pepper together in a bowl. Drop in small dollops randomly over potatoes on foil. Top with another large piece of foil and seal both pieces together with a tightly crimped edge. Slide onto a baking sheet. 4. Slide packet off baking sheet onto grill or place on sheet in oven. Grill or bake for 30 minutes, gently shaking packet a few times and flipping over halfway. Carefully unseal a small section and check potatoes with a fork to ensure they are tender. If not, reseal and cook for 5 to 10 minutes longer. 5. Meanwhile, make dip. Combine sour cream, lime zest and chili powder in a serving bowl. 6. Let potatoes stand for 5 minutes. Open packet and, using a lifter, remove potatoes from foil (you may have to scrape the crispy ones) and transfer to a serving platter. Serve dip on the side. Serves 8

Christine, I think it should be okay for dry heat cooking. I noticed that most of the recipes for lamb shoulder are for braises but my butcher assures me that this can be dry roasted. The shoulder chops from him are tender when grilled. Lamb leg would isn't an option for us as we keep kosher - the hind quarter needs extra work to be kosher - the sciatic nerve and fat around it has to be removed. I've heard it is available in Israel but I don't think there is a source in the US - they just prepare the front to sell as kosher meat and sell the hind quarters elsewhere. Linda, it was marinated with sort Mediterranean flavors - cumin, coriander, rosemary, a bit of thyme, garlic, black pepper, balsamic vinegar, olive oil. I meant to stick some more garlic cloves in just before roasting, but I forgot. Daisy, This looks like it has a reasonable amount of fat. Cooking on gas should help with moisture because the combustion produces some water vapor as a by product. That's why gas ovens are suppose to be ideal for breads and roasts. I'm putting some rosemary and thyme cuttings on the fire too. Rotisserie cooking is generally very good for keeping meat moist and tender. The turning self-bastes so none of the meat dries out. It certainly works that way for the chickens and turkeys I've cooked. I could have un-netted and stuffed it, but I really didn't have time. I started out without a pan to catch the drippings but I had to much flame up so I've put a pan in. I put some water in it too so the first drippings don't burn before they get more to join them. I'm committed now. We'll see how it comes out. Funny, Gardenweb can't seem to count. It said this thread had one followup when Christine and Linda had replied - now that Daisy has replied it says 2 replies instead of 3.