Lamb shoulder

mrbadexample

On this occasion it's going to be roast lamb. It'll have to be, because I've just invited two friends to come and eat it with me on Sunday. :eek:

I've promised them pudding too! :eek: :eek:

So this is going to be my first ever attempt at a proper roast dinner. :eek: :eek: :eek:


Don't leave me! Be here on Sunday to help! :rotfl:

mrbadexample

Ok, I think I'd like to make a pie for pudding. I've got loads of gooseberries in the freezer, so gooseberry pie it is.

What goes with gooseberries (i.e. if it was a rhubarb pie, I'd put ginger in it)?

greenbee

lostinrates wrote: »

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.

I'm with him on this one... and its easy to do in the slow cooker.

mrbadexample wrote: »

Ok, I think I'd like to make a pie for pudding. I've got loads of gooseberries in the freezer, so gooseberry pie it is.

What goes with gooseberries (i.e. if it was a rhubarb pie, I'd put ginger in it)?

Elderflower

mrbadexample

greenbee wrote: »

I'm with him on this one... and its easy to do in the slow cooker.

This time I'm going for the oven. It's about time I learnt to cook a roast.

greenbee wrote: »

Elderflower

Where do I get that then?

lostinrates

mrbadexample wrote: »

Where do I get that then?

elderflower cordial is a good winter standby for gooseberries from the freezer.

Kimitatsu

I cook lamb shoulder with rosemary under the skin - just make tiny incisions and then slide the rosemary under it. Then chop garlic finely, add some olive oil and spread over the lamb.

Pop in the oven and cook until tender Always always bone in - it flavours the meat as it cooks (and you can make broth or stock with it afterwards!)

Gooseberry pie - yum!

mrbadexample

The gooseberry pie has now become creme brulee, as I should be able to make that the day before. Sorry.

emiff6

mrbadexample wrote: »

What goes with gooseberries (i.e. if it was a rhubarb pie, I'd put ginger in it)?

Double cream. :rotfl:

Redcurrants are nice with gooseberries - or add a dollop or two of redcurrant jelly. Gives a prettier colour too, pink blush rather than snot green. :rotfl:

Creme brulee - double cream again!

mrbadexample

emiff6 wrote: »

Double cream. :rotfl:

Redcurrants are nice with gooseberries - or add a dollop or two of redcurrant jelly. Gives a prettier colour too, pink blush rather than snot green. :rotfl:

Creme brulee - double cream again!

I'll have you know that my gooseberries are not snot green! They are Hinnonmaki Red, so they're red!

I think a pie would be a bit heavy after a full roast, so I'll make creme brulee instead. I hope. Just need to buy ramekins and a blowtorch. :doh:

And today I looked at the price of lamb in Morrisons, for about the first time ever. It ain't cheap, is it? :eek: Oh well, I'm doing it anyway. I need to find a proper butcher though. I'll have to take a trip round the market on Saturday morning to get veg and eggs.

Start thinking about what I'm going to make with leftover lamb. I'm not wasting any at that price! :rotfl:

emiff6

mrbadexample wrote: »

I'll have you know that my gooseberries are not snot green! They are Hinnonmaki Red, so they're red!

My apologies, MrBE, I should have known you wouldn't be growing common old green goosegogs!