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Lamb shoulder

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  • Kimitatsu
    Kimitatsu Posts: 3,889 Forumite
    1,000 Posts Combo Breaker
    edited 15 January 2011 at 4:49PM
    Nooooo

    There is an interactive cooking guide here:

    http://www.cookipedia.co.uk/wiki/index.php/Meat_cooking_time_calculator

    As it has no bone in it it will be very dry if you leave it in there that long (and probably very crispy!)

    Personally I just throw my potatoes into the pan with the meat, I dont bother with par boiling, and turn them halfway through cooking. They will take about an hour so put them in when you put the lamb in.
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  • mrbadexample
    mrbadexample Posts: 10,805 Forumite
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    Kimitatsu wrote: »
    Nooooo

    There is an interactive cooking guide here:

    http://www.cookipedia.co.uk/wiki/index.php/Meat_cooking_time_calculator

    That tells me it'll take an hour? I thought I was doing slow roasted lamb? :huh:
    If you lend someone a tenner and never see them again, it was probably worth it.
  • Kimitatsu
    Kimitatsu Posts: 3,889 Forumite
    1,000 Posts Combo Breaker
    But without the bone in it, it will dry out very quickly........

    Even slow roasted lamb, and I do a whole shoulder at a time will only take 3 hours max at 140 degrees.
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  • Rikki
    Rikki Posts: 21,625 Forumite
    edited 15 January 2011 at 5:14PM
    Shoulder of lamb is fattier than leg of lamb and does benefit from slow roasting.

    According to my book: Slow roasting off the bone is 35 minutes per LB plus 35 minutes extra. at 180 F



    *I have updated the index to include all the cooking threads I missed.* :o
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  • mrbadexample
    mrbadexample Posts: 10,805 Forumite
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    edited 15 January 2011 at 5:38PM
    Rikki wrote: »


    *I have updated the index to include all the cooking threads I missed.* :o

    I don't think they're all cooking threads! Some of them I didn't cook anything. ;)
    If you lend someone a tenner and never see them again, it was probably worth it.
  • Rikki
    Rikki Posts: 21,625 Forumite
    mrbadexample wrote: »
    I don't think they're all cooking threads! Some of them I didn't cook anythng. ;)

    In that case I've listed every thread that came close to cooking or used a word that could have or may suggested you were or were not thinking about cooking or possibly or possibly not about to cook or just had some random question about ingredients. .... and breath :)
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  • mrbadexample
    mrbadexample Posts: 10,805 Forumite
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    Rikki wrote: »

    According to my book: Slow roasting off the bone is 35 minutes per LB plus 35 minutes extra. at 180 F

    That would get me nearer to two hours. :think:


    The creme brulees are in the oven. Seemed quite easy, so I've probably done something wrong. :p
    If you lend someone a tenner and never see them again, it was probably worth it.
  • mrbadexample
    mrbadexample Posts: 10,805 Forumite
    Part of the Furniture 10,000 Posts Combo Breaker Photogenic
    Rikki wrote: »
    In that case I've listed every thread that came close to cooking or used a word that could have or may suggested you were or were not thinking about cooking or possibly or possibly not about to cook or just had some random question about ingredients. .... and breath :)

    :rotfl: :rotfl: :rotfl:
    If you lend someone a tenner and never see them again, it was probably worth it.
  • mrbadexample
    mrbadexample Posts: 10,805 Forumite
    Part of the Furniture 10,000 Posts Combo Breaker Photogenic
    Kimitatsu wrote: »
    But without the bone in it, it will dry out very quickly........

    Even slow roasted lamb, and I do a whole shoulder at a time will only take 3 hours max at 140 degrees.

    How big's a whole shoulder?
    If you lend someone a tenner and never see them again, it was probably worth it.
  • Rikki
    Rikki Posts: 21,625 Forumite
    mrbadexample wrote: »
    How big's a whole shoulder?

    Depends on the size of the lamb. :p :rotfl:
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