HELP with lamb stew please ..

hotcookie101

ChapelGirl wrote: »

Howdonabit owd lad! Wossup wi thee? Traditional Lancashire Hotpot is made with scrag end of neck or middle or best end if you are feeling flush, NOT with rib or loin chops! I can't speak for the Irish but I can confirm that Lancastrians would not waste a good lamb chop by stewing it!

:think:

Neither would most of the Irish. I tend to make stew with neck chops too. I like to cook loin chops quick and high under the grill so the fat goes all crispy and the inside is pink... mmmmmmm
I do know some people will slow cook the "better" cuts (I say better, I mean more expensive maybe, although lamb chops are poss one of my favourite meals) but I wouldn't

OP i would probably at this stage stick uncovered in a hottish oven so that they sauce reduces plus the meat etc gets some of that caramalised savoury yumminess that you get with oven cooking over the slow cooker

tandraig

I didnt say you couldnt casserole lamb chops! just that I wouldnt as they are expensive and for casseroles the neck end or cubed lamb is more economical. also - there is more fat on chops which to my mind is better fried or grilled. delicious but most people cut it off these days! oh and i am also against the very chef-y way of cooking lamb - it shouldnt be almost raw inside!!!! havent these chefs heard of scrapie? its like mad cow disease only it affects sheep!!! not sure if its just us welsh valleys people - but we always cook lamb until it falls off the bone! or chops until its just faintly pink inside - bit like pork if juices bloody its not cooked.