Lamb shoulder

mazza111

think it's 20 mins + 20 for bone in meat and 25 + 25 for boneless....

My old auntie had a novel way of cooking lamb, wrapped it in clean hay, then in foil, and when u smelled the hay burning it was ready.....


Never had the balls to try this tho, if u do and it goes wrong, don't look at me...

Shindig

Insert garlic and rosemary as advised, but for the first 15mins turn up oven up past 200c.
It will crispen the outer skin nicely.

Jet

I've been given a shoulder of lamb. :j

However, I've never cooked anything but lamb chops and leg of lamb mainly because I remember the fatty, horrible lamb dinners that my Nan used to subject me to and being made to eat the fatty bits. Yuck.

I know that shoulder is more fatty than leg, so what's the best way of cooking it? Do I just roast it? Or is there another way?

Thanks.

anniemf2508

i usually slow roast it on about 160c, i only usually do half a shoulder but cook it for about 4 hours or so...then it just falls off the bone

billieboy_2

I too roast it slowly studded with garlic with rosemary laid on top, cover with foil, absolutely delish. Have just bought a reduced piece in Waitrose:j . Any leftovers make into a shepherds pie.

Penelope_Penguin

I'll add this to the existing thread we have on cooking shoulder of lamb

Penny. x

Pretani

You should try Colmans lamb hotpot mix, absolutely gorgeous. I cook my lamb in a roasting bag with a packet of Colman lamb hotpot. The roasting bag keeps the oven clean, collects the gravy while roasting the top of the meat. Meat needs turning halfway. Use a thermometer if you have one to get internal temp to 170°C. If there's a lot of fat, cool the gravy down in the freezer and remove the fat as it collects on top, while the lamb is resting. Reheat gravy and pour over lamb.

red_devil

Lyndsay_21 wrote: »

i bought a 1/2 shoulder of lamb yesterday and not quite sure what to do with it any advice gratefully recieved.

ask the butcher that you bought it from;)

ANY_CHANCE

Just thought i would post a meal we had last night using a shoulder of lamb that i bought from Mr M for 6.20 that fed 5 of us.

I roasted it in the oven for 4 hours ish at 150 for most of the time. Raised the temp at the end because i had to roast the veges which included sweet potato, corgette onion, tomato with some garlic. It tasted so good and the shoulder wasnt too fatty at all. Everyone enjoyed the meat.

I will definately buy it again and try some of the lovely sounding recipies given in this thread

avinabacca

I took a half-shoulder out of the freezer Friday to roast for dinner Saturday, only to find the oven had stopped working......

Took the joint and a sharp knife and sliced through, removing the bone and opening out the meat. There's a lovely, lean fillet in there, so I cut this out, sliced into finger-sized pieces and put to marinate in yoghurt, chili, garlic and shallot for a few hours.

Meantime I took the rest of the joint, removed all the big lumps of fat and set them in a frying pan on low to render out the fat; while this was rendering I cut the rest of the meat on the joint (there's some gristle, membrane and fat in there, but no worse than any other casserole meat) into bite-sized pieces and put in the slow-cooker along with the bone, the rest of the trimmings off the meat and a few pints of water to cook down for three or four hours.

Once the fat had rendered, I removed the crispy, juicy, tender - though diet-busting - lamb "crackling" and set the liquid fat aside to cool. Used a little of the fat to fry off some onions, chilis, peppers, garlic and courgette, added the marinated lamb and let it cook through with a little tabasco and chopped spring onion. Took half of this, and had it for dinner Saturday with pitta and salad.

Next day, started off a new pan with some turnip, large-sliced onion and mushroom, added the rest of the cooked lamb and veg from the night before, a little curry paste, tomato puree and enough stock from the slow-cooker lamb to make a good curry-gravy - two portions of curry there now in the freezer.

Pulled the meat out of the slow-cooker, stripped all the meat-scraps off the bone and divided up - in a little dish I put the pieces which were a decent size for later, and the rest (fiddly bits of meat and other scraggy pieces) I put on the chopping board and chopped very small. Used some of the lamb fat in a pan to start off with sliced onion, celery and carrot, then added a little chopped turnip and let it all soften. Sprinkled in a little flour and a squirt of tomato puree, then added the chopped lamb and stirred to coat and brown off, before ladling stock to make a nice, thick gravy with the meat and veg. In an oven dish, mash potato on top, and that's shepherd's pie dinner for Sunday and Monday.

Finally, took a carrot, onion, turnip and some swede, chopped bite-size and cooked a little in some lamb fat before adding the rest of the lamb (the larger pieces), some chunks of potato and a little cabbage - a couple of bay-leaves in the pot, the rest of the lamb stock in and then brought it to a bubble. A couple of dashes of mushroom ketchup, salt and pepper and a scant handful of pearl barley stirred through before leaving to simmer for half an hour or so - and that's two big portions of lamb casserole for the freezer too.

Seven good meals out of a small piece of lamb-shoulder, and not a porridge oat in sight - job's a good'un!