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Lamb shoulder

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  • 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
    "The happiest of people don't necessarily have the
    best of everything; they just make the best
    of everything that comes along their way."
    -- Author Unknown --
  • gerturdeanna
    gerturdeanna Posts: 4,350 Forumite
    Part of the Furniture Combo Breaker
    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!!
    Made it - 15 years married!! Finally!! xx:beer:
  • Sarahsaver
    Sarahsaver Posts: 8,390 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    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:)
    Member no.1 of the 'I'm not in a clique' group :rotfl:
    I have done reading too!
    To avoid all evil, to do good,
    to purify the mind- that is the
    teaching of the Buddhas.
  • thriftmonster
    thriftmonster Posts: 1,728 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Photogenic
    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!!!
    “the princess jumped from the tower & she learned that she could fly all along. she never needed those wings.”
    Amanda Lovelace, The Princess Saves Herself in this One
  • Sarahsaver
    Sarahsaver Posts: 8,390 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    Where do you train your kids? I need lessons obviously!!!


    Look how long I have been a member LOL;) explains a lot!
    Member no.1 of the 'I'm not in a clique' group :rotfl:
    I have done reading too!
    To avoid all evil, to do good,
    to purify the mind- that is the
    teaching of the Buddhas.
  • moanymoany
    moanymoany Posts: 2,877 Forumite
    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
    gt568 Posts: 2,535 Forumite
    Part of the Furniture 1,000 Posts Name Dropper
    Whats the best way to cook one of these, roast, poach or what? Any help would be most appreciated. Ta
    {Signature removed by Forum Team}
  • Pink.
    Pink. Posts: 17,650 Forumite
    10,000 Posts Combo Breaker
    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
    Sarahsaver Posts: 8,390 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    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;)
    Member no.1 of the 'I'm not in a clique' group :rotfl:
    I have done reading too!
    To avoid all evil, to do good,
    to purify the mind- that is the
    teaching of the Buddhas.
  • 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?
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