Lamb shoulder

janeawej

Lamb shanks are my favourite, slow roasted in some red wine......yummmy

mrbadexample

greenbee wrote: »

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

Err...no!

Although now you've mentioned it, I might do a couple of each, as I quite like the sound of that.

I want a blowtorch anyway, so it's no real hardship buying one. Although my sister did say she had two, when I saw her at Christmas. :think:

mrbadexample

Ok, I am now the owner of this:



It weighs 2lb 13oz (about 1.3kg). That should be enough for 3 of us.

However, I am, once again, feeling completely out of my depth.

The butcher suggested I have it boned, because it's a difficult joint to carve, apparently. I asked him not to, then he disappeared for a couple of minutes and came back with that. I can't see a bone in it, so now I'm not sure if he boned it or not. Oh well, I guess I'll find out tomorrow.

I have also got baby carrots, swede, cauliflower, potatoes, rosemary and garlic.

So, what do I do? I'll post what I think I'm going to do, and you lot can correct me before I muck it up.

Turn the oven up high. (How high? It goes up to 250°C)
Poke some holes in the meat and push bits of garlic and rosemary in.
Brush a bit of olive oil over it.
Put it in a roasting tin.
Put it in the oven (top, middle or bottom?)
Leave for 30 mins.
Turn oven down to about 140°C.
Leave for another 4 hours.
Take it out to rest for a bit.
Cut bits off it and serve.

Will that be long enough? Do I need to cover it at any point? Should I turn the oven up high again for the last part of the cooking?

Then I just need to know how to make roast potatoes, and figure out some sort of timing for the rest of the veg.

Should be a doddle. :rotfl:

mrbadexample

I bought ramekins (£2.50 for four), but baulked at £20 for the only blowtorch I could find, so I'll have to grill the top of the creme brulee. I'll make them in a bit. When I've had this cup of tea. :coffee:

Rikki

For me...

I put the oven up to 200/210 for the first 15/minutes then turn down.
Middle of the oven ~ mind you I cook most things in the middle of the oven except yorkshire puddings.
I don't turn the oven up towards the end of cooking the joint.
Take joint out to rest for 20 minutes. Cut off a little for samples/tasting.

I know what time I want to serve lunch and I work my cooking times backwards for veg and the like.

Home made mint sauce?

Cut slithers of garlic and place in slits under the skin, I put the rosemay on the top.

Poke it with a skewer to determine if boned or non-boned.


Is this for the index?

*runs off to find said index *

mrbadexample

Rikki wrote: »

Home made mint sauce?

Oh. Mint sauce. I knew I'd forgotten something. I don't think I've got enough mint to make my own, I'll have to buy some.

Rikki wrote: »

Poke it with a skewer to determine if boned or non-boned.

Oh, Rikki! You should know by now that I haven't got a skewer.

emiff6

mrbadexample wrote: »

Oh, Rikki! You should know by now that I haven't got a skewer.

You can't roll shoulder of lamb with the bone in, it's a big flat blade of bone, so I guess your butcher boned it and kept the bones.

For roast potatoes, carrots and swede, peel, cut into two inch chunks (leave baby carrots whole), and boil in lightly salted water for 10 minutes. Drain, toss well in seasoned sunflower oil, place in a shallow tin and cook in the top of the oven at gas 5, 180C for about an hour, until crispy on the outside.

You're going to make slits for garlic anyway, so just shove a sharp knife as far into the joint as you can, if it strikes something solid, then there is a bone, and I am totally wrong!

gizmo111

If I have a lot of people coming I cook the veg early and put in an ovenproof dish covered with foil, pop in the oven for 20 mins before dishing up so that I'm not trying to juggle everything at same time.

mrbadexample

emiff6 wrote: »

For roast potatoes, carrots and swede, peel, cut into two inch chunks (leave baby carrots whole), and boil in lightly salted water for 10 minutes. Drain, toss well in seasoned sunflower oil, place in a shallow tin and cook in the top of the oven at gas 5, 180C for about an hour, until crispy on the outside.

I'm afraid I shall have to mash the swede with butter and black pepper, because that's how I like it.

But the carrots and potatoes will be roasted. I've got some onions, so I'll do some of them too. But, since I've only got one shelf in the oven, the veg will have to go in with the meat. Does that cause me a problem?

mrbadexample

I think what I really need to know first is how long the meat will take.

Am I right to be thinking a total of 5 hours?