Best Way To Cook Lamb/ Best Lamb part to Buy???

kazmc

Hello there

I'm doing lamb on Boxing Day for 6 adults and 3 kids, so my questions are....

1. Which would be the best cut of meat to buy, leg? Shanks?? etc

2. What is the best way to cook it so it is super soft and falling off the bone??

I have a slow cooker.

Thanks everyone and a very Happy Christmas! :xmastree::xmastree::xmastree::xmassign:

hotcookie101

I would use shoulder (make sure you get a whole one!) and do a HFW recipe where you slow roast it with potatoes and onions for 4 hours. I would NOT use a slow cooker as you don't get crispy roast edges-yum yum
Basically roast shoulder at 230 for 30mins, then take out, reduce oven heat to 140, pour a glass white wine in roasting tin (pour off fat first) then add 1-2kg potatoes peeled and sliced to about a pound coin) 1kg onions sliced, and 5-6 cloves garlic sliced. Add some water so it comes up just below the level of the spuds around the lamb, cover with foil and roast for 4 hours. Remove lamb to rest (cover with foil) and crank heat back up to 200 to crisp up the spuds. Probably best to use slightly waxy spuds, as the floury ones I love disintergrate slightly in the tin. Its really tasty, and you have your spuds and gravy all in the same dish, and serve with something green (at this time of year PSB or sprouts are yummy with it)

I have also done this with a leg of lamb, and it was AMAZING, served with traditional roast accompaniments. Very nice, and falls off bone. But honestly unless you doing a stew would do in the oven rather than SC as the roast crispy skin and edges are the best part of lamb :D

kaya

leg of lamb, in the oven in a covered container for 3-4hrs at about 150 deg c, add garlic/rosemary/wine as you see fit, then remove the lid and turn up the oven to high for 1/2 hour to get some crispy flavoured bits, rest out of oven for 20 mins before serving

Pink.

Hi kazmc

If you want it super soft and falling off the bone then slow roasted shoulder cooked the way Hotcookie suggested is the way to go. It's good in the slow cooker but so much better cooked slowly in the oven. I'm doing that for dinner today. :drool:

The thing I find with lamb shoulder is that it isn't easy to carve and is better with just chunks of lamb on the plate. If you want proper slices then leg of lamb will be better. This is how I cook it:

Chop up a couple of cloves of garlic. Take a sharp knife...insert it into the meat and twist to make holes. Pop the garlic slices into the holes.

Put the lamb in the roasting tin resting on a bunch of fresh rosemary (optional).

Cook at 250 degrees for 30 minutes.

Turn the oven down to 180 degrees and cook for 30 minutes per pound.

If you prefer your lamb rare you can cook it for 20-25 minutes per pound.

Leave it to rest for at least 20 minutes before carving to allow the meat to relax which will make it more succulent and easier to carve.

To make the gravy, pour off the juices while cooking and scrape out all the yummy stuff from the bottom of the roasting tin. Add some lamb stock or a lamb stock cube. Add the left over water from steaming the vegetables. Thicken with a some cornflour mixed in a little cold water, stirred continuously into the juices. Serve with loads of mint sauce.

Don't forget to save the bone to make stock. Roast it in the oven until it's browned. Pop it into a pot with any left over veg, add water and bring to the boil then turn the heat down and simmer for at least four hours.

Pink