Lamb shoulder

FrugalJo

thriftlady wrote:

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

That sounds mouth watering - and I've spent the best part of the today cleaning my oven with OS paste..ah well....
Jo

gerturdeanna

I bought a lamb shoulder from Tescos for cheap today and I'm now wondering what to do with it!!! Any ideas welcome

lil_me

Few from the recipes I have saved, some are links

http://www.imagecookery.com/recview.php?r_hid=r1360

Irish Lamb Shoulder in Pastry

Serves 6

1350g (3lb) Boned Shoulder of Lamb
350g (12oz) Shortcrust or Flaky Pastry
6 tbsp Butter
1 tbsp Mixed chopped Herbs
Milk or Egg to glaze
Salt and Black Pepper

Preheat oven to 230°C: 450°F: Gas 8
Trim the lamb removing most of the fat, and tie with twine.
Place in a roasting tin and rub with about a third of the butter.
Roast for 20-30 minutes.
Remove and allow to cool slightly.
Mix the remaining butter with the herbs, salt and pepper.
Roll out the pastry to a piece large enough to wrap around the joint.
Carefully remove the twine, trying to retain the shape.
Place in the centre of the pastry, dampen the edges, and draw the pastry up over the top: secure well by pressing the pastry edges together.
Turn over so that the fold is underneath, and put on a baking sheet.
!!!!! the top lightly with a fork, then brush with either the milk or beaten egg.
Place in a preheated oven to 200°C: 400°F: Gas 6 and bake for about 30 minutes, or until the pastry is golden brown.


SLOW ROAST SPICED LAMB
Lamb shoulder slow roasted until the skin becomes crusty makes a great traditional Sunday lunch. Give it a neat upbeat twist with a spicy Maldon Salt coating and serve carved in chunks and tossed with lambs lettuce or rocket greens.
Serves 4-6

Category: Meat (View other Meat recipes)
Skill level : Intermediate
Course: Main
Season: Spring

Ingredients
1 large shoulder of lamb, about 2 to 2.5 kg
2 fat cloves garlic
1 teaspoon Baharat spice or mild curry powder
2 teaspoons Maldon Salt
1-2 bags lamb lettuce or wild rocket
3-4 tablespoons vinaigrette dressing
Freshly ground Maldon black pepper

Instructions
Weigh the lamb shoulder and note the weight. Stab it several times with the point of a sharp knife. Cut the garlic in slivers and push into the stab holes.
Mix together the spice and Maldon Salt and sprinkle two thirds over the lamb on both sides and allow to marinate for 10-15 minutes.
Heat the oven to 220C and roast the lamb for 15 minutes until lightly browned then reduce the temperature to 150C, Gas 3. Cover the top of the meat with one or two butter papers or a sheet of foil, but don¡¦t mould it over the meat.
Cook for 45 minutes per kg (or 20 minutes per lb) or until the meat feels very tender and the skin is crisp.
Remove and allow to stand for 10 minutes, then carve the meat in slivers or small chunks. Save any roasting juices and toss back into the carved meat along with the remaining spice salt and some Maldon pepper.
Toss the salad greens with vinaigrette and scatter over a warm platter. Scatter the meat on top and serve.

gerturdeanna

Thanks. They sound yummy!!

lil_me

I can't tell you what they are like as I haven't been brave enough to buy a lamb shoulder and try it yet, was just looking into it with it being seasonal

meanmarie

Gertrudeanna,

I roast the shoulder, on the bone, very slowly (about 100c) on a rack over roasting tin with some rosemary under meat on rack. It seems to take forever....maybe 12 hours. Allow to cool but not get cold, take off the meat, the fat will just slide off. You can then use it cold with a salad, or hot in a curry or such by just making a sauce with whatever flavouring and veg you want and adding meat cut into chunks to heat through. I was amazed at the amount of meat I got the first time I did this and now try to have a cooked shoulder in the freezer for when I am invaded by ravenous hordes.

Other recipes sounded good, would try them.

Marie

Mrs_A_4

I bought the same thing last week.

Bunged in the slow cooker with carrots, onions, courgettes, tinned tomatoes, a bit of chicken stock, half tin of lentils (never cooked with lentils before, it worked quite well!) and a sprinkling of the most likely looking dried herbs/spices I had knocking around.

It was so tender the meat literally fell off the bone when I tried to take the joint out of the "sauce". Yum. Still have two portions left in the freezer.

Shoulder is a very fatty cut, and normal roasting always seems to leave quite greasy meat and a lot of unhealthy-looking yellow fat in the tin.

Slow cooking has the advantage of not making you look at the fat (even though you end up eating it ha ha:o) and making the meat seem more juicy and less greasy.:T

bubblebathgirl

meanmarie wrote: »

Gertrudeanna,

I roast the shoulder, on the bone, very slowly (about 100c) on a rack over roasting tin with some rosemary under meat on rack. It seems to take forever....maybe 12 hours. Allow to cool but not get cold, take off the meat, the fat will just slide off. You can then use it cold with a salad, or hot in a curry or such by just making a sauce with whatever flavouring and veg you want and adding meat cut into chunks to heat through. I was amazed at the amount of meat I got the first time I did this and now try to have a cooked shoulder in the freezer for when I am invaded by ravenous hordes.

Other recipes sounded good, would try them.

Marie

me too yummy yummy:o

Raspberry_Swirl

half shoulders are on offer in Tesco at the moment. £1 off per kg (i think)

I bought a smallish joint (there's only 2 of us), just under a kg in weight and it should've been £2.50 but as it had a yellow sticker on it i got it for £1.10

filigree_2

I got a reduced small lamb shoulder for about £1 and I adapted a favourite casserole recipe to cook it. I put it in the slowcooker with some onion, carrot, bacon, cannellini beans, a drop of leftover wine and herbs. When it was cooked I took out the meat and veg with a slotted spoon and poured the juices into a bowl, when they cooled I could scrape off the fat. The meat juices made a lovely rich sauce and I served it with couscous. If I make this again I would use a tin of beans in spicy sauce.