Lamb shoulder

Ticklemouse

I do my shoulders of lamb in the slow cooker with just a little seasoning and some water. It's a fab piece of meat - very moist and full of flavour. If it's a full shoulder, then you'll get a lot of meat off it - I keep the remains for a fab curry.

winnie81

Thank you thriftlady! Dinner was divine this evening everyone enjoyed it and it will definately be on the menu again,

Claire x

TraceyB_2

I too bought half a shoulder of lamb yesterday and have just popped on here to see what I need to do with it!

Do you have to 'brown' it off first or can you chuck it in the slow cooker straight from the fridge?

Also, does anyone boil it up to skim the fat off before putting it in the sc?

I love this site - haven't used my oven for nearly a week.

Mind you husband has said we could probably throw the knives out as every thing has been 'stewified' - have promised a 'proper' roast tomorrw (although I'm sure I;ve seen here you can do a chicken in the sc!!)

:beer:

pawpurrs

Ticklemouse wrote:

If you (or anyone else rading this) has a big enough slow cooker - put it in there. I always do my lamb in the slow cooker now - just as long as you don't want to slice it with your lovely carving knives. A couple of teaspoons will do

Just add herbs as above, a pint of boiling water and leave on slow all day.

I have put mine in the Sc, how long normally does it take?

pawpurrs

Queenie wrote:

Note: Shoulder has a higher ratio of fat than leg.

If you intend slow cooking it, you will either need to skim off most of the fat before using the liquid as stock ... or, let it go completely cold; the fat will solidify and you'll be able to simply lift the layer of fat off the stock and then reheat.

or you could try putting some ice cubes in it for a minute, then getting them out, all the fat sticks to the ice cubes.

pawpurrs

Well I did the lamb in the sc, and i must admit I was a bit sceptical as I like my meat roasted, but after you slice off the fat, it is delicous, really tender!

thriftmonster

I did half a shoulder of lamb last week - marinaded it overnight in yoghurt, garlic and mint sauce and then roasted it on a bed of leeks (they needed using up) I covered it for the first hour and a half and then uncovered it for half an hour. It was excellent

mikeassured

Hi

Anyone got any idea on the best way to cook shoulder of lamb?EG slow or fast?

Thanks

Sue

pawpurrs

Shoulder is delicous done in the slow cooker, just bung it in with a few pints of water and then cook, eat with roast potatoes etc, put the juice in the fridge, skim off the fat and then use that and any leftover meat to make a shepherds pie, the meat is melt in the mouth, ummmmmmmmmmmmmmm

Failing that roasted in the oven with garlic and rosemary.

thriftlady_2

Slow,definitely,until the meat is faling off the bone.
I'd roast it directly on the bars of an ovenshelf,with a dish of sliced potatoes underneath the meat so that the juices drip on to the spuds.Lots of rosemary and garlic HTH