Lamb shoulder

emiff6

mrbadexample wrote: »

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?

That's the way I love swede too, and you can make it early and just pop it back in the oven in a covered dish to reheat.

To put the veg in with the meat, don't bother par-boiling, quarter the potatoes, toss in oil and add to the tin with the meat.

Now a choice -
A. To keep the lamb moist, cover the tin tightly with tin foil, BUT the spuds won't be as crispy.

B. Leave uncovered for crispy spuds, but the meat will be drier.

C. When you take out the meat to rest it, drain off most of the juices (for gravy, not down the sink), turn up the heat, and put the veg back in for 20 mins, which will crisp them a bit more.

D. Ignore all this and go with Jamie Oliver!

mrbadexample

emiff6 wrote: »

D. Ignore all this and go with Jamie Oliver!

Jamie who?

MSE has taught me everything I know.

mrbadexample

emiff6 wrote: »

A. To keep the lamb moist, cover the tin tightly with tin foil,

When does it need to be covered? After the first 30 mins?

albacookie

If you still want to cook lamb curry at some point the lamb Rogan Josh from Jamie Oliver's Ministry of Food book is fabulous.

emiff6

mrbadexample wrote: »

When does it need to be covered? After the first 30 mins?

Right at the start, to keep in the moisture.

I'm wondering, as you've got a rolled joint shaped piece, are you wanting to carve it? If so, a shorter cooking period would be better, as other posters have indicated. It will be too tender to carve after 4 hrs unless you have an ultra sharp knife - it will just fall into pieces with a gentle pull.

mrbadexample

emiff6 wrote: »

Right at the start, to keep in the moisture.

I'm wondering, as you've got a rolled joint shaped piece, are you wanting to carve it? If so, a shorter cooking period would be better, as other posters have indicated. It will be too tender to carve after 4 hrs unless you have an ultra sharp knife - it will just fall into pieces with a gentle pull.

I'm not really sure! I don't mind if it falls apart - that's kind of what I was hoping for. Just really tender, melting...:drool:

mrbadexample

Creme brulee:



Haven't done the top yet, obviously. I'll test one tonight and save the others for tomorrow. I really hope they're set properly - I think so but won't know until I put a spoon in, I guess.

emiff6

lookin' good! :T

newleaf

newleaf's favourite things
Roast lamb - check
Roast taties - check
Mashed swede - check
Creme brulee - check

What time do you want me? (I've got a fancy blow torch )

mrbadexample

newleaf wrote: »

newleaf's favourite things
Roast lamb - check
Roast taties - check
Mashed swede - check
Creme brulee - check

What time do you want me? (I've got a fancy blow torch )

Please bring your fancy blowtorch for about 2pm. Oh, and some mint sauce if you have some! :beer:

Oh, and if you like roast lamb, then you should be able to chip in your two penn'orth regarding cooking time. Please.