Lamb shoulder

mrbadexample

emiff6 wrote: »

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

Ahh...well...I have a Hinnonmaki Yellow plant as well, but all the ones in the freezer are red.

angelavdavis

mrbadexample wrote: »

:hello:

Chops I've always found a bit disappointing because there's not much meat on them.

I recommend chump chops - not those scrawny things that only have a tiny eye of meat on them!

My favourite is to cook "chop toad" aka toad in the hole with chops. I cover chump chops and sliced onions with yorkshire pudding batter and cook - delicious, quick and easy!

lostinrates

Mr bad example.....I'd love a gooseberry fool...lighter and very easy...and saves you buying equipment.

mrbadexample

lostinrates wrote: »

Mr bad example.....I'd love a gooseberry fool...lighter and very easy...and saves you buying equipment.

I had actually considered that, and it might well happen, if I can't find a blowtorch!

gizmo111

mrbadexample wrote: »

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:

Kebabs are our favourites with left over lamb. Or depending how much you have freeze some cooked slices in gravy and just add veg and pots for another roast dinner some time, nice and easy after work one night - cook extra veg and pots as well and freeze those as well - even easier.

Rikki

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)?

I prefer gooseberry crumble.

Rikki

mrbadexample wrote: »

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

Shepherds pies my favourite with leftover lamb.

mrbadexample

Rikki wrote: »

I prefer gooseberry crumble.

I think I prefer pie because everyone else makes crumble, so you don't get it very often. Probably because crumble is only halfway to pastry, so it's easier.

greenbee

mrbadexample wrote: »

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:

I hope you're going to put a layer of your gooseberries under the custard of the creme brulee?

In the interests of money saving (seeing as you're having to spend so much on the lamb!) you don't need either ramekins or a blow torch for your creme brulee. Rather than having individual creme brulees, make one large one. And use your grill for the sugar - you're less likely to burn it, and if like me you prefer a thick, even layer or caramelised sugar, this is the way to do it!

Put a layer of fruit in the bottom of the dish. Cover with a layer of custard and cook in a bain marie until set. Cool. Heat up the grill. Sprinkle an even (but not too thick) layer of soft brown sugar over the custard and put under the grill. Watch it like a hawk... when it has melted, take it out and cool. If it isn't thick enough, sprinkle another layer over, and repeat. You can end up with something smooth and flat and perfect (which needs a hammer to break!).

Good luck Mr BE. I look forward to seeing the results!

Mrs_Veg_Plot

Hi Mrbadexample, I met you on the veg growing newbies thread last year. You have defiantly made the right choice going for a roast shoulder of lamb. I would use any left over in either a lamb and veg stew or lamb and veg pasties. You could also make a stock from the bone. Good luck