Lamb Shoulder Recipes
Discussion
I cooked one on Sunday evening.
I put onions, red peppers, garlic, leeks, chopped tomatoes, herbs, smoked paprika and cannelli beans along with some chicken stock in a cast iron casserole. Then I placed the whole shoulder on top and cooked the whole thing very slowly (4 hours at 120 degrees).
It turned out really well, the lamb was meltingly soft without being overcooked. The only thing I'd do differently next time is to add the beans slightly later in the cooking as they had started to break down when I served it.
I put onions, red peppers, garlic, leeks, chopped tomatoes, herbs, smoked paprika and cannelli beans along with some chicken stock in a cast iron casserole. Then I placed the whole shoulder on top and cooked the whole thing very slowly (4 hours at 120 degrees).
It turned out really well, the lamb was meltingly soft without being overcooked. The only thing I'd do differently next time is to add the beans slightly later in the cooking as they had started to break down when I served it.
Oh my, a special cut of meat for sure!
I did this recently for 4 and it was simply dishlicious!
Spiced, slow-cooked shoulder of lamb with individual Boulangere Potatoes, steamed baby carrots and turnips, with a meaty jus.
Spice mix: Cumin, coriander seed, garlic, ginger, salt, chilli, pepper
A teaspoon and a half of the above should be about right for a full shoulder. Make a paste by adding some oil and lemon juice to it and smother all over the lamb. Allow to marinade for a day or at least a few hours.
Wrap the lamb loosly in foil and slow cook at 140c for 4 hours. Open the foil and pour off the amazing stock and return to a 200c oven for 25 mins to crisp up the skin.
Skim off the fat that settles on top of the stock and add to a beef stock cube, some red wine and a little more water. Reduce until the correct consistency is achieved and adjust seasoning.
Rest your lamb covered for 30 mins (yes 30), recollect more juices and add to what will now be the best sauce you have ever tried and call your guests in to the kitchen.
At this point, grab hold of the shoulder blade and pull it out of the meltingly tender meat. They will like it!
It really is one of the very best (and cheapest) cuts to treat in such a way.
I did this recently for 4 and it was simply dishlicious!
Spiced, slow-cooked shoulder of lamb with individual Boulangere Potatoes, steamed baby carrots and turnips, with a meaty jus.
Spice mix: Cumin, coriander seed, garlic, ginger, salt, chilli, pepper
A teaspoon and a half of the above should be about right for a full shoulder. Make a paste by adding some oil and lemon juice to it and smother all over the lamb. Allow to marinade for a day or at least a few hours.
Wrap the lamb loosly in foil and slow cook at 140c for 4 hours. Open the foil and pour off the amazing stock and return to a 200c oven for 25 mins to crisp up the skin.
Skim off the fat that settles on top of the stock and add to a beef stock cube, some red wine and a little more water. Reduce until the correct consistency is achieved and adjust seasoning.
Rest your lamb covered for 30 mins (yes 30), recollect more juices and add to what will now be the best sauce you have ever tried and call your guests in to the kitchen.
At this point, grab hold of the shoulder blade and pull it out of the meltingly tender meat. They will like it!
It really is one of the very best (and cheapest) cuts to treat in such a way.
re the barbacoa thing, yes, I follow a recipe from a book, so cant post it i'm afraid, but this should be about right:
http://www.bigoven.com/104844-Lamb-in-Chile-Marina...
the recipe I use doesnt involve avocado leaves though, and I'm not sure where to get those.
I serve it with soft corn or wheat tortillas, frijoles, guacamole, hot salsa that sort of stuff. oh, and lots of mexican beer...
another, much easier and non mexican slow roast recipe is to slow roast the shoulder in a bottle of madeira or other sweet fortified wine. it is delicious... comes out all sticky and sweet, a bit like bbq ribs...
http://www.bigoven.com/104844-Lamb-in-Chile-Marina...
the recipe I use doesnt involve avocado leaves though, and I'm not sure where to get those.
I serve it with soft corn or wheat tortillas, frijoles, guacamole, hot salsa that sort of stuff. oh, and lots of mexican beer...
another, much easier and non mexican slow roast recipe is to slow roast the shoulder in a bottle of madeira or other sweet fortified wine. it is delicious... comes out all sticky and sweet, a bit like bbq ribs...
My personal fave,
make several puncture wounds in the un rolled shoulder, and push cloves of garlic into the loles, blend anchovies, olives and fresh lemon peel/zest. smear the paste over the inside of the unrolled shoulder, and roll it back up. season the outside with salt and pepper. Tie with string and slow roast or pop in slow cooker for the rest of the day.
Mmmmmmmmm
make several puncture wounds in the un rolled shoulder, and push cloves of garlic into the loles, blend anchovies, olives and fresh lemon peel/zest. smear the paste over the inside of the unrolled shoulder, and roll it back up. season the outside with salt and pepper. Tie with string and slow roast or pop in slow cooker for the rest of the day.
Mmmmmmmmm
We do ours all day, nothing added.
Into a roasting tin with a rack, foil tightly over the top with a little water in the bottom (just enough to cover the bottom of the tin.
Oven at 120deg C, 6-8 hours, leave to rest for 30 mins while you make gravy with port or red wine, flavoured with some redcurrant jelly and a few leaves of mint.
The meat just falls off the bone.
You can also do similar with pork, though you don't need to cover it as the skin will protect the meat better and form the best crackling you've ever tasted.
Slow and low, always the solution for cheaper (and in my opinion, tastier) cuts.
Into a roasting tin with a rack, foil tightly over the top with a little water in the bottom (just enough to cover the bottom of the tin.
Oven at 120deg C, 6-8 hours, leave to rest for 30 mins while you make gravy with port or red wine, flavoured with some redcurrant jelly and a few leaves of mint.
The meat just falls off the bone.
You can also do similar with pork, though you don't need to cover it as the skin will protect the meat better and form the best crackling you've ever tasted.
Slow and low, always the solution for cheaper (and in my opinion, tastier) cuts.
I'm going to try this over the weekend.
http://www.whatyouhavingforyourtea.com/2009/02/17/...
I'll let you know how it goes.
http://www.whatyouhavingforyourtea.com/2009/02/17/...
I'll let you know how it goes.
mattley said:
I'm going to try this over the weekend.
http://www.whatyouhavingforyourtea.com/2009/02/17/...
I'll let you know how it goes.
Fantastic link. Thanks http://www.whatyouhavingforyourtea.com/2009/02/17/...
I'll let you know how it goes.
Mark Benson said:
We do ours all day, nothing added.
Into a roasting tin with a rack, foil tightly over the top with a little water in the bottom (just enough to cover the bottom of the tin.
Oven at 120deg C, 6-8 hours, leave to rest for 30 mins while you make gravy with port or red wine, flavoured with some redcurrant jelly and a few leaves of mint.
The meat just falls off the bone.
You can also do similar with pork, though you don't need to cover it as the skin will protect the meat better and form the best crackling you've ever tasted.
Slow and low, always the solution for cheaper (and in my opinion, tastier) cuts.
which cut of pork does this best?Into a roasting tin with a rack, foil tightly over the top with a little water in the bottom (just enough to cover the bottom of the tin.
Oven at 120deg C, 6-8 hours, leave to rest for 30 mins while you make gravy with port or red wine, flavoured with some redcurrant jelly and a few leaves of mint.
The meat just falls off the bone.
You can also do similar with pork, though you don't need to cover it as the skin will protect the meat better and form the best crackling you've ever tasted.
Slow and low, always the solution for cheaper (and in my opinion, tastier) cuts.
working class said:
Mark Benson said:
We do ours all day, nothing added.
Into a roasting tin with a rack, foil tightly over the top with a little water in the bottom (just enough to cover the bottom of the tin.
Oven at 120deg C, 6-8 hours, leave to rest for 30 mins while you make gravy with port or red wine, flavoured with some redcurrant jelly and a few leaves of mint.
The meat just falls off the bone.
You can also do similar with pork, though you don't need to cover it as the skin will protect the meat better and form the best crackling you've ever tasted.
Slow and low, always the solution for cheaper (and in my opinion, tastier) cuts.
which cut of pork does this best?Into a roasting tin with a rack, foil tightly over the top with a little water in the bottom (just enough to cover the bottom of the tin.
Oven at 120deg C, 6-8 hours, leave to rest for 30 mins while you make gravy with port or red wine, flavoured with some redcurrant jelly and a few leaves of mint.
The meat just falls off the bone.
You can also do similar with pork, though you don't need to cover it as the skin will protect the meat better and form the best crackling you've ever tasted.
Slow and low, always the solution for cheaper (and in my opinion, tastier) cuts.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff