Lamb shoulder

competitionscafe

WARM SHREDDED LAMB SALAD WITH MINT AND POMEGRANATE

Ingredients:

* 1 shoulder of lamb (approx 2.5 kilograms)
* 4 shallots halved but not peeled
* 6 cloves garlic left whole
* 1 carrot peeled and halved
* malden salt
* 500ml boiling water
* small handful freshly chopped mint
* 1 pomegranate

Recipe at: http://www.channel4.com/life/microsites/N/nigella/bites6.shtml

gerturdeanna

I sliced up some onions and potatoes and lined the bottom of a casserole dish with them. Layered up with rosemary. Then slashed the skin of the shoulder joint and place rosemary and garlic in the slits. Placed that on top of the onions and potatoes and covered the onions and potatoes with stock. Roasted at 180c for 1.5 hours covered and then half and hour uncovered served with carrots and cabbage!!! Delicious!!

Sarahsaver

I got two shoulders today for £5!!! Chosen for me in the butcher's by DS aged 7 I was so impressed he looked at it and said 'go for that mum its cheaper and theres more meat' Very tempted to go back as they had 2 gammon hocks for £1 and packs of 3 lamb shanks for a fiver too.
Reading this thread I think I will slow roast the shoulder (spare one in freezer for another time;) ) with the potatoes around it.
I looked in Leith's cookery bible and there is a recipe for boned rolled shoulder (I have had breast before and it was largely inedible :eek:)

thriftmonster

Sarahsaver wrote: »

I got two shoulders today for £5!!! Chosen for me in the butcher's by DS aged 7 I was so impressed he looked at it and said 'go for that mum its cheaper and theres more meat' Very tempted to go back as they had 2 gammon hocks for £1 and packs of 3 lamb shanks for a fiver too.
Reading this thread I think I will slow roast the shoulder (spare one in freezer for another time;) ) with the potatoes around it.
I looked in Leith's cookery bible and there is a recipe for boned rolled shoulder (I have had breast before and it was largely inedible :eek:)

Very impressive - my kids love the butchers (and they love them!) as they race up and down the counter going "Wow sirloin steak, spare ribs, leg of lamb, pork and leek sausages - oh mummy look - lamb steaks, roast beef, chicken drumsticks - can we have it all..." needless to say I try to go without them - the 2 shoulders for £5 is fantastic - as was the gammon hocks - although to be fair our butcher is good value as well.

Where do you train your kids? I need lessons obviously!!!

Sarahsaver

thriftmonster wrote: »

Where do you train your kids? I need lessons obviously!!!

Look how long I have been a member LOL;) explains a lot!

moanymoany

I've got a wonderful roasting tin with a lid, the meat gets the crispy open roasted thing going with no mess.

I use this Greek recipe for lamb. Cut off big obvious lumps of fat from the shoulder. Stab it and put in slivers of garlic.

In the tin put potatoes cut into quarters longways. Get some fresh(grows like a weed in my lawn), 1 tablespoon, or dried, pinch, oregano, juice of half a lemon (value) mix well.

Put the lamb on top. Drizzle everything with 2 tablespoons olive oil and pour a cup of water down the side of the tin so it sits in the bottom, not over the spuds.

Cook at 160 - 170 fo 1 1/2 hours. Check to see pan not dry, add small amounts of water if it does.

The spuds are so creamy with sticky brown bottoms and crispy roasted tops andd the lamb is tender and juicy.

gt568

Whats the best way to cook one of these, roast, poach or what? Any help would be most appreciated. Ta

Pink.

Hi gt568,

I am so envious! I love shoulder of lamb! I think it's best roasted very slowly with a few slivers of garlic inserted into the meat. If it's boned, it's worth making a stuffing (I make a garlic and rosemary stuffing) but if it isn't, it's lovely as it is.

There's an older thread with some recipes that should help so I've merged yours with it to keep all the replies together. Also these threads may interest you:

De-boning shoulder of lamb

How do I cook a shoulder of lamb in the SC??

Pink

Sarahsaver

ANy way really I think! Sorry if thats not v. helpful. SLower the better probably, slow cooker is good.
Had a recipe for shoulder stuffed with olives, feta cheese and sundried tomatoes. V nice filling but I ended up deboning a chicken and using that instead;)

gazza975526570

HI

Was reduced in Tesco to £2.50. Never had it before so simply roasted in the oven and was massively disappointed. Very, very fatty - not much meat and very hard to carve.

Was i unlucky or is this joint always like this?