Slow roasted lamb?
Discussion
Shoulder or Leg?
Opinions please
Im going to do the classic garlic rosemary and red wine.
But having never done this i was wondering Shoulder or Leg?
Cheers
Petrol.
Edit: I have a fantastic local butcher so getting a good cut of either will be easy.
Opinions please
Im going to do the classic garlic rosemary and red wine.
But having never done this i was wondering Shoulder or Leg?
Cheers
Petrol.
Edit: I have a fantastic local butcher so getting a good cut of either will be easy.
Edited by Petrol Only on Tuesday 23 March 21:03
Shoulder all the way - Crank oven up to 9, whack herbs and garlic into roasting dish - salt and pepper over shoulder, seal it in the tray with foil over the top, whack in oven, turn down to 4, and leave it for 3 to 4 hours.
When you check it the meat should easily pull off the bone with a fork. You shred it more so than carve it.
Done.
When you check it the meat should easily pull off the bone with a fork. You shred it more so than carve it.
Done.
pad58 said:
Ask the butcher to bone and roll a shoulder for you then slow roast.
This time of the year the "lamb" is not lamb it's called hogget which is a bit older,
But the flavour is amazing.
Woof! This time of the year the "lamb" is not lamb it's called hogget which is a bit older,
But the flavour is amazing.
One of the most memorable meals I've ever had was NZ hogget slow-cooked in a roasting bag, with roast kumera (sweet potatoes) and steamed asparagus.
Personally, I think NZ lamb is the tastiest. Kiwis tell me "that's because it has to walk further."
pad58 said:
Ask the butcher to bone and roll a shoulder for you then slow roast.
This time of the year the "lamb" is not lamb it's called hogget which is a bit older,
But the flavour is amazing.
Brilliant thanks.This time of the year the "lamb" is not lamb it's called hogget which is a bit older,
But the flavour is amazing.
Just one thing if i go and ask the butcher for a shoulder of hogget.
Its not the piston heads equivalent of asking someone out to the oxo towers?
Petrol Only said:
pad58 said:
Ask the butcher to bone and roll a shoulder for you then slow roast.
This time of the year the "lamb" is not lamb it's called hogget which is a bit older,
But the flavour is amazing.
Brilliant thanks.This time of the year the "lamb" is not lamb it's called hogget which is a bit older,
But the flavour is amazing.
Just one thing if i go and ask the butcher for a shoulder of hogget.
Its not the piston heads equivalent of asking someone out to the oxo towers?
Best bet is to find a lamb producer who is prepared to grow one on for you.
Mobile Chicane said:
Petrol Only said:
pad58 said:
Ask the butcher to bone and roll a shoulder for you then slow roast.
This time of the year the "lamb" is not lamb it's called hogget which is a bit older,
But the flavour is amazing.
Brilliant thanks.This time of the year the "lamb" is not lamb it's called hogget which is a bit older,
But the flavour is amazing.
Just one thing if i go and ask the butcher for a shoulder of hogget.
Its not the piston heads equivalent of asking someone out to the oxo towers?
Best bet is to find a lamb producer who is prepared to grow one on for you.
Also the best lamb/hogget comes from WALES end of.
grumbledoak said:
Interesting, Lamb vs. Hogget.
I realise that we don't normally eat Mutton any more, but surely the supermarkets don't traverse the world endlessly selling us "New Season" Lamb?
Is there some kind of quiet switch from Lamb to Hogget and back going on?
I'm not sure what the precise definition of 'hogget' is. (I suspect it varies.) I realise that we don't normally eat Mutton any more, but surely the supermarkets don't traverse the world endlessly selling us "New Season" Lamb?
Is there some kind of quiet switch from Lamb to Hogget and back going on?
However I personally can't be doing with with most 'lamb' because it doesn't have any flavour.
Mobile Chicane said:
I'm not sure what the precise definition of 'hogget' is. (I suspect it varies.)
Not very precise, a hogget is a sheep too old to be a lamb, but younger than mutton.But, sheep breed at a certain time of year. If we eat them all year round, presumably there is a switch from one to the other, then back? Give or take the Kiwis.
I've seen stranger questions answered here, so thanks in advance to any who can.
Petrol Only said:
Just one thing if i go and ask the butcher for a shoulder of hogget.
Its not the piston heads equivalent of asking someone out to the oxo towers?
I may have been partly responsible for sending a work experience person to Safeways deli to ask for "A 1/4 of Bellend cheese"Its not the piston heads equivalent of asking someone out to the oxo towers?
But as to the roasting lamb, I'd recommend making a few holes in the flesh & poking an anchovy into each one.
Mobile Chicane said:
Petrol Only said:
I will report back with how it goes, maybe pictures too.
How much in weight would I need for 5 hungry adults? Presume I would have to take the weight of the bone into account say 1.5kg?
Regards
Petrol
Bit more. Maybe two? Any leftovers can be minced for shepherd's pie. How much in weight would I need for 5 hungry adults? Presume I would have to take the weight of the bone into account say 1.5kg?
Regards
Petrol
Petrol Only said:
Mobile Chicane said:
Petrol Only said:
I will report back with how it goes, maybe pictures too.
How much in weight would I need for 5 hungry adults? Presume I would have to take the weight of the bone into account say 1.5kg?
Regards
Petrol
Bit more. Maybe two? Any leftovers can be minced for shepherd's pie. How much in weight would I need for 5 hungry adults? Presume I would have to take the weight of the bone into account say 1.5kg?
Regards
Petrol
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