A boned and rolled shoulder of lamb.

[pad58]

As title says .have anyone tried this?


I had one this weekend Lovely cheap and tasty.

[escargot]

Yup, a very nice simple joint. I personally prefer bone in as it imparts more flavour into the roast. Each to his own though.

[pad58]

escargot said:

Yup, a very nice simple joint. I personally prefer bone in as it imparts more flavour into the roast. Each to his own though.

Yeah i agree with you "on the bone" does have a lot more flavour ,but not everyone has the carving
skills of a butcher, so i just though this is a good idea.

[escargot]

pad58 said:

escargot said:

Yup, a very nice simple joint. I personally prefer bone in as it imparts more flavour into the roast. Each to his own though.

Yeah i agree with you "on the bone" does have a lot more flavour ,but not everyone has the carving
skills of a butcher, so i just though this is a good idea.

I'm not criticising

[Don]

I prefer bone-in too for slow roasting but either way - shoulder of lamb is an absolute favourite cut of meat. I love how moist and delicious it stays during cooking due to the fat content. I think I actually prefer it to the more expensive leg.

Did lamb chops last night - hot and fast. Cooked in ten minutes and they were perfect. Moist, soft and delicious with just a nice hint of pink in the middle. Yum.

[escargot]

Don said:

I prefer bone-in too for slow roasting but either way - shoulder of lamb is an absolute favourite cut of meat. I love how moist and delicious it stays during cooking due to the fat content. I think I actually prefer it to the more expensive leg.

With you all the way on that.

[Bill]

Mutton's preferable IMO, stuffed with anchovies and capers a la HFW

[Don]

Bill said:

Mutton's preferable IMO, stuffed with anchovies and capers a la HFW

Not had Mutton. I believe I am missing out but you usually can't buy it. My local farm shop does sell Hogget (2nd year "lambs") which certainly had a very tasty. extra-lamby flavour - at the expense of some tenderness, I imagine, but I was slow cooking it anyway...

[Bill]

I guess most lambs.don't get that old. It's another step on from hogget so great for.slow roast and hotpots etc.

[pad58]

Don said:

Bill said:

Mutton's preferable IMO, stuffed with anchovies and capers a la HFW

Not had Mutton. I believe I am missing out but you usually can't buy it. My local farm shop does sell Hogget (2nd year "lambs") which certainly had a very tasty. extra-lamby flavour - at the expense of some tenderness, I imagine, but I was slow cooking it anyway...

I do sell mutton also only the legs though.

[Bill]

What happens to the rest?

[Slaav]

An absolute fave for years was a boned, rolled AND STUFFED shoulder of lamb!

A nice stuffing with some fat or not totally dry would also help keep the lamb incredibly moist.

You could use some simple sausage meat(not too strongly flavoured) with herbs and/or some fruit? Something fairly subtle but delicious.

P

[Fabiao]

According to a sheep farmer I know, the reason mutton is no longer widely available is that it's now more expensive than lamb, due to the extra feed / care needed to rear an animal to the age at which it becomes mutton.

[Mobile Chicane]

Fabiao said:

According to a sheep farmer I know, the reason mutton is no longer widely available is that it's now more expensive than lamb, due to the extra feed / care needed to rear an animal to the age at which it becomes mutton.

That would make sense. I bought some mutton chops to make a 'proper' Lancashire hotpot from the only place I could find these - London's Borough Market - and nearly died at the cost. Ironic for what was originally a cheap peasant dish.

[Bill]

Mutton's maybe a pound a kilo cheaper than lamb when my butcher has it so it's close.

[pad58]

Bill said:

What happens to the rest?

I only buy the legs as they very good for curries and stews.

And as far as price not alot different to lamb realy,but the taste wow!