Spalla di Montone con le Olive

Leg of lamb can be costly, even today. Leave it to the thrifty ghetto Jews of Rome to come up with the economy version. Traditionally, a boned shoulder of lamb was rubbed with salt, pepper, cloves, and cinnamon, then rolled and tied. Mira Sacerdoti’s family made this without the cinnamon but added a bay leaf and thyme. The best way to prepare the rather tough lamb shoulder is to braise it until it is meltingly tender. In addition, instead of boning, rolling, and tying the s