Lamb for a curry

Kevie192

Hi everyone,

I'm making a lamb curry on Saturday night from a slimming world book and the recipe just calls for 1kg "lean lamb". What do you think I'd be best using? It's simmered for 2hrs so I was wondering if I should just get a boneless lamb leg or shoulder? If so, what weight do you think I'll need to get 1kg without the fat?

Thanks,

Kevin

ascot64

If I were you I'd go for neck fillet. Boneless leg will be expensive and shoulder is quite fatty. Neck fillet isn't as lean as leg but it is a lot cheaper and gives a lovely tender result. It is leaner than shoulder.

hotcookie101

I second the neck fillet, but saying that I usually just ask the butcher to bone and chop a shoulder, trying to keep as lean as possible-but has much more flavour A half shoulder usually gives about 750g, but then, it depends on size of the lamb! We bought one recently (whole) and has one shoulder boned and diced, and have about 1.8kg of that :D

THIRZAH

Check your local butcher-mine sells boned diced lamb which is great for curry. I suspect that it is mainly shoulder but it is lean.

horsechestnut

Tesco had lean, half-legs of lamb at a reasonable price (bone in). Just cut up the meat yourself (it doesn't have to be perfect) and put the bone in with the curry to give extra flavour.