Lamb shoulder

mrbadexample

seafarers_wife wrote: »

personally i like a lamb shoulder joint from the butchers, slow roasted in the oven till cooked (can serve lamb slighly pinkish) with roasted veg.

:think: Not sure I've ever had shoulder. Has it got the bone in?

Which is the bit of lamb that gives you almost-but-not-quite crackling?

Pink.

Hi MrBE,

I would definitely recommend lamb shoulder. You can buy it bone in or have it boned if you prefer. I've cooked it in the slow cooker and the oven and it's delicious either way, but I would say that the oven won hands down because the fat in the middle of the joint melted while the fat on the outside crisped up beautifully and was fabulous! In the slow cooker the fat will melt but you're missing the crispy (to die for) bits.

There are recipes for lamb shoulder in these threads that may help:

Lamb shoulder

How do I cook a shoulder of lamb in the SC??

Or try these threads for other ideas:

Lamb shanks- recipe anyone?

How can I cook Lamb Breast (think that's what it is!)

lamb casserole

leg of lamb

Inspire me lamb steaks?

Boneless Leg of Lamb

Pink

mrbadexample

Pink-winged wrote: »

...while the fat on the outside crisped up beautifully and was fabulous!

That might be the almost-but-not-quite crackling that I was thinking of. :drool:

Ok, so shoulder should be on my list to have a bash at. Would you buy it with or without the bone? I can see there being more flavour with the bone in, and as long as it comes away from the bone without too much faffing about I guess that would be ok? Or is it just as good without?

What about curry? What cut of lamb do they use in the Indian restaurant to make my curry with? I need to be able to make it myself because they don't trim the fat & gristle out properly, so whilst I like the taste, I'm put off a bit by the chewiness.

Churchmouse

Definitely bone-in, the flavour is just so superior Gorgeous slow roasted in the oven with a burst of heat at the end to really crisp up the skin and outside fat :drool: I like it studded with sprigs of rosemary and slivers of garlic pushed into little slits made through the skin It's gone half past midnight and now I'm craving roast lamb!!!!

Can't help with the curry question. I've always cubed meat off a leg, have no idea what the restaurants do.

claret1980

Lambs' hearts anyone?

http://love-to-live-to-eat.blogspot.com/2011/01/who-siad-i-never-had-heart-stuffed.html

They're incredibly cheap and very tasty!

hotcookie101

Ooh lamb shoulder HFW style-I cannot recommend it enough
basically blast a whole shoulder (bone in) at top heat for 30mins, meanwhile peel and thinly slice 1kg spuds, 1 kg onions and4-6 garlic cloves.

Once 30mins are up add a glass of white wine to the roasting tin, then layer up the spuds and onions and garlic, seasoning as you go. lower the temp to 140, add water to the tin so it comes just below the level of the spuds, cover the tray with foil and leave in oven for 4 hours (I recommend a trip to the pub, or town, or something just to get you out of the house so you don't have the torment of the smell for those 4 hours)

Then whack oven back up to full, remove the shoulder from roasting tin to rest, and give the potatoes and onions a shake and stick them back in to crisp up for about 30mins.

You just pull the meat off with a spoon-its lovely! And the spuds and onions are in their own gravy. Nice with something green-I like kale or cabbage

Oh I love this, might have to do it this weekend (but its not on the mealplan lol)


We make curry with lamb shoulder (get the butcher to bone and cube it) or occasionally with neck fillet. I don't use leg as its more expensive and I reckon if I get it I should just roast it

lostinrates

We always add liquid,...wine, water or stock, when roasting lamband out the lamb on a rack above it, so that it steams as well as roasts and stays moist.

Favourite lamb dish is too limiting, but pushed I would choose a tagine.....cooked with onions and prunes and apricts and cinnamon so its fruity and sour and sweet and salty and served over couscous.

DH would choose roasted shoulder, shreded ...Nigella style, with pomegranate and mint shredded over it and a salad of avocado, gen lettuce, chicory, petis pois and more mint. Its one oh his ''last supper'' possibilities.

mrbadexample

I'm considering roast lamb this weekend then. I'd do it on Saturday but the forum's down and I wouldn't like to attempt it without assistance.

I'll have to go and see what the butcher's got for me...

claire1234

hiya,

my fave is greek lamb,
lamb kleftiko - theres lots of recipe`s on google but i just try to make it simply,

half leg of lamb in a big dish, mini bottle of wine poured all over add lots of herbs and cook slowly for 4 - 6 hours its beautiful & soaks up all the flavours,
i add chopped onion & tomatoes, plenty of herbs mainly oregano for me & a bit of olive oil,

sometimes add the potatoes to it but i prefer to cook seperate,
its worth waiting for so tasty!

hth

mrbadexample

claire1234 wrote: »

hiya,

my fave is greek lamb,
lamb kleftiko - theres lots of recipe`s on google but i just try to make it simply,

That does sound nice. :drool: