Lamb shoulder

Debt_Free_Chick

Queenie wrote:

I've seen it in Tesco's .... £2.99!!! :eek:

Mind you, even the town centre butchers are selling it for £1.50 each ... not that long ago you could snap them up at 50p each!

bloomin' 'eck :eek:

Actually, it's a bit rich of me to post about what you can't get in the Supermarket, as I don't really shop there. Lidl for tinned, dry goods & household and that's it

tootles_2

Shoulder of lamb is one of our favourites, I stick a knife into the thick bits and wiggle it about, then push sliced garlic into the pockets. Put it in a poly bag and pour about a quarter of a bottle of red wine in, it can be cheap wine. Seal the bag with a clip, put the whole lot into a dish and leave in the fridge for up to 48 hours before you cook it, each time you go to the fridge, turn the meat over.

I cook mine on a rack, put rosemary underneath it, a half shoulder will take about one and a half to two hours at reg 5, in a gas oven, depending on whether you like it slightly pink. Pour the wine into a saucepan, add a lamb stock cube some crushed garlic and a dessert spoon of tomato puree, put on a low light and allow to reduce. When you take the meat out of the oven pour the fat off. I leave my meat for at least half an hour before I carve it, just before you are ready to serve up, pour the reduced wine into the meat pan, put on a low light and stir so you get all the scrummy bits out of the pan in the gravy. You may find that the meat has released some of its juices, these can be poured into the tin as well.

winnie81

Hi I have a whole shoulder of lamb defrosted (was bought at the end of market day cheap) and I have no idea what to do with it?

I haven't been shopping this week so I don't have a great deal in but do have potato's, tinnied tom's, rice etc but any ideas on what to do with it would be great.

The family aren'y very adventurous with food so it would ideally be something plainish

Thank you for all your help,

Claire x

thriftlady_2

I'd roast it directly on the bars of an oven rack.Put a roasting tin of sliced potaoes with garlic and rosemary underneath the lamb so that the fat and juices from the lamb drip onto them and make them taste fab

Roast it slowly.Any leftovers can be used to make a ragu sauce with tomatoes for pasta or a shepherd's pie.HTH

[Deleted User]

we often had shoulder of lamb when I was young and my mum always did it in the pressure cooker on a trivet. It was moist and lovely

winnie81

Wow that sounds delicious and I wil definately go for that :j Sorry to sound daft but I have never cooked a shoulder but would the meat but able to slice like a normal joint of meat ( obviously slicing around the bone) how long should the shoulder be cooked for and on which temp

Claire x

thriftlady_2

Put it in a very hot oven 230c for half an hour and then turn it down to 160c and roast for about 2 hours if you want the meat to fall apart.If you like it a bit pink try 50 mins -1 hour.

Shoulder's quite tricky to carve into neat slices which is why I think it's best cooked for a long time so you can pull the meat apart easily.HTH

competitionscafe

Make small slits in the lamb with a sharp knife and stick bits of anchovy (good quality tinned ones liked Ortiz); slivers of garlic and pieces of fresh rosemary into the slits, then roast - gorgeous (and no it does not taste fishy!)

http://takeoneonion.org/archives/2003/09/roast_lamb_with_rosemary.html

apple_mint

I cook my shoulder of lamb in just the same way as thriftlady. We had some last Sunday (roasted) and the left overs were made into sandwiches for lunch on Monday and the remainder used for an evening meal. Chopped up and gently fried with onions and mushrooms until browned. Then added a spoonful of flour - mixed well - some stock and some lea & perrins. This made a lovely thick sauce. Served with roasted vegatables.

shammyjack

Take a very sharp small stiff knife such as a paring knife and working from the side of the joint not through the skin cut in and follow the line of the bones and remove, it is not as hard as it sounds. At the same time remove any large lumps of fat or gristle, then remove as much of the outer skin as you easily can and score the fat deeply.

Make up a paste of sage, rosemary and garlick with a little olive oil and brush all over the underside of the meat, roll tightly and secure with string, metal skewers or soaked bamboo ones.

Roast on a rack over part boiled potatoes, parsnips halved lengthways and any other veg you fancy.

Roast at 230C for 30 minutes and then 160C for 75minutes for pinkish meat or 90 minutes for well done .

Leave the meat to rest for 15 minutes but keep warm and it will carve like a dream !

shammy