How do I cook....

milasavesmoney

I keep a bacon, sausage, ham dripping crockery bowl with a plate on top. My other fats I keep in small jars in the fridge because I like to keep it with the juices. It's so blasted hot here it would go off if not refrigerated.

We don't have lamb available in our markets except at Easter. (Sad about that)
I live in cow country with ranches all around.

suki1964

milasavesmoney wrote: »

I keep a bacon, sausage, ham dripping crockery bowl with a plate on top. My other fats I keep in small jars in the fridge because I like to keep it with the juices. It's so blasted hot here it would go off if not refrigerated.

We don't have lamb available in our markets except at Easter. (Sad about that)
I live in cow country with ranches all around.

I too live in 'coo'. Country.


All farmers here are into beef or milk production. Then they rent out their land to the hill farming sheep farmers during the winter months so lambing is easier

NI eats less lamb then the rest of the U.K.

The 'coo' farmers who have chicken houses on their land refuse to eat chicken ( no matter who their chicks are foing too, they are genetically modified to be the size to roast at 6 weeks.) Indeed the farmers who land I border buy my eggs and are asking me for Sunday dinner

Beef is king here, and not only that, only the best of cuts. Bits like skirt are sent to England. Unless you know the butcher you miss out big time


So today I had leg of lamb. Usually we have a few peeps show for dinner but because it was lamb, ' not today thanks' lol

trolleyrun

Well, I cooked the thing I won't bother again. Hardly any meat and lots of "squidgy" fatty bits. I just can't eat those as the consistency makes me go all weird. The dog liked those bits though lol. Lots of veg with it so at least I filled up on that.

Thanks for the advice

missbiggles1

trolleyrun wrote: »

Well, I cooked the thing I won't bother again. Hardly any meat and lots of "squidgy" fatty bits. I just can't eat those as the consistency makes me go all weird. The dog liked those bits though lol. Lots of veg with it so at least I filled up on that.

Thanks for the advice

I love breast of lamb - when cooked properly it really melts in the mouth, rather like confit belly pork.

suki1964

trolleyrun wrote: »

Well, I cooked the thing I won't bother again. Hardly any meat and lots of "squidgy" fatty bits. I just can't eat those as the consistency makes me go all weird. The dog liked those bits though lol. Lots of veg with it so at least I filled up on that.

Thanks for the advice

This is why it's cheap, and usually wrapped in the basic range label


Very very little meat, hence the advice to stuff it and it takes a long cook for the fat to render

Way too fatty for today's tastes, however it was a staple back in the day ( oh and my oh wouldn't touch it if you paid him)

trolleyrun

I put it in the oven for 3 hours on gas5. I don't do stuffing as I'm a GF and it's not something I've grown up with. The taste of the meaty bits was nice, it was just too fatty for me. At least I've tried it I've got half a lamb shoulder in the freezer but it'll have to wait as I'm going to a Carvery next Sunday. I'd love to hear your favourite ways to cook a shoulder. I'm guessing roasting is best. (I lost everything, including my cookbooks in a flood 8 months ago)

suki1964

trolleyrun wrote: »

I put it in the oven for 3 hours on gas5. I don't do stuffing as I'm a GF and it's not something I've grown up with. The taste of the meaty bits was nice, it was just too fatty for me. At least I've tried it I've got half a lamb shoulder in the freezer but it'll have to wait as I'm going to a Carvery next Sunday. I'd love to hear your favourite ways to cook a shoulder. I'm guessing roasting is best. (I lost everything, including my cookbooks in a flood 8 months ago)

Lamb shoulder needs low and slow

Follow a Jamie recipe for timings

Cooking low and slow stretches it so much further as there is very little meat on a shoulder and you can just shred it like pulled pork

Even my husband will eat a shoulder cooked this way. ESP if I use the juicies to make a really rich gravy. Cook on a bed of carrots,onions, rosemary and garlic and you have the base of a lush gravy

[Deleted User]

Also left-over shoulder (if you have any) makes the best shepards pie, its got a flavour all of its own.I too slow-roast it with garlic,rosemary on a bed of sliced veg, golly I am dribbling just thinking about it now :)

Dill

trolleyrun wrote: »

Feel free to add your "how do I cook..." questions here too

I wasn't sure whether to start a new thread, but if anyone knows what to do with purple carrots I'd be grateful for some ideas

Do they taste like the normal orange ones?

I'm a bit freaked out by their appearance tbh, sort of carrot-shaped beetroot :rotfl:

missbiggles1

suki1964 wrote: »

Lamb shoulder needs low and slow

Follow a Jamie recipe for timings

Cooking low and slow stretches it so much further as there is very little meat on a shoulder and you can just shred it like pulled pork

Even my husband will eat a shoulder cooked this way. ESP if I use the juicies to make a really rich gravy. Cook on a bed of carrots,onions, rosemary and garlic and you have the base of a lush gravy

It might stretch it further but I think both leg and shoulder are best when served pink by cooking high and fast. If I want to slow cook shoulder, I prefer to buy mutton.

I've never felt there was very little meat on a shoulder so I'm a bit surprised you think that.:)