Lamb Shoulder Recipes
Discussion
FrankHovis said:
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.
Paddy_N_Murphy said:
Paddy_N_Murphy said:
Having had Saturday Kitchen on in the background on Saturday I saw Rick Stein do a Lamb Ragu with Rose wine and Haricot beans.
The closest I can find to it is this (stolen from elsewhere on the the Interweb):
"
I’m trying a French lamb ragu cribbed from a recent re-run of Rick Stein’s French Odyssey. Rather than shoulder of lamb diced up I’m using some mutton on the bone I got from a halal butcher in Cheetham Hill which might mean cooking it for an extra half an hour – but in terms of flavour and value it will hopefully be worth the wait. You basically brown the lamb with some flour and remove, then fry a chopped onion and a couple of cloves of chopped garlic for a few minutes. Lob the lamb back in, add a squirt of tomato puree, some bay leaves and dried thyme, a third of a bottle of dry rose wine, salt & pepper and several fresh tomatoes skinned and de-seeded. Then add some stock (I’m using some of the chicken stock that I went on about in the previous post but an oxo would do I’m sure) and let the whole lot simmer on a very low heat for 1 ½ hours. It also involves haricot beans and of course Rick used ‘fresh’ cos the French have such things in their markets but I’ve had to use some that I soaked overnight and are now simmering themselves for an hour before I add them in. I think sometimes with some pulses that the tinned are the answer – I mean 8 hours soaking and then an hour simmering until they are edible? – Its only a haricot bean, not a flipping whole roast hog or something.
and thought it nice and simple - I shall be making tonight or tomorrow.
Threw that ^^^ together last night and put it on low in the Crock pot this morning when I left the house.The closest I can find to it is this (stolen from elsewhere on the the Interweb):
"
I’m trying a French lamb ragu cribbed from a recent re-run of Rick Stein’s French Odyssey. Rather than shoulder of lamb diced up I’m using some mutton on the bone I got from a halal butcher in Cheetham Hill which might mean cooking it for an extra half an hour – but in terms of flavour and value it will hopefully be worth the wait. You basically brown the lamb with some flour and remove, then fry a chopped onion and a couple of cloves of chopped garlic for a few minutes. Lob the lamb back in, add a squirt of tomato puree, some bay leaves and dried thyme, a third of a bottle of dry rose wine, salt & pepper and several fresh tomatoes skinned and de-seeded. Then add some stock (I’m using some of the chicken stock that I went on about in the previous post but an oxo would do I’m sure) and let the whole lot simmer on a very low heat for 1 ½ hours. It also involves haricot beans and of course Rick used ‘fresh’ cos the French have such things in their markets but I’ve had to use some that I soaked overnight and are now simmering themselves for an hour before I add them in. I think sometimes with some pulses that the tinned are the answer – I mean 8 hours soaking and then an hour simmering until they are edible? – Its only a haricot bean, not a flipping whole roast hog or something.
and thought it nice and simple - I shall be making tonight or tomorrow.
Do you think it will taste ok once I go home via a half gallon in the boozer?
& 
I AM AMAZED!
What a lovely cut. Never cooked it before and what have I been missing!?!?!
In a raosting dish, a mix of ginger, 9 or 10 garlic cloves, cumin seeds, coriander seeds and lots of black pepper, half a bottle of red wine and cooked at 115 for 7 hour covered in foil.
Simply amazing. Was going to take some photo's but got carried away with the aroma and simply needed to eat it. Made gravy from the juice - didn't have any red wine left so used cider, was lovely.
Thanks everyone for the suggestions - I'll be trying it again and will use some of the other recipes.
What a lovely cut. Never cooked it before and what have I been missing!?!?!
In a raosting dish, a mix of ginger, 9 or 10 garlic cloves, cumin seeds, coriander seeds and lots of black pepper, half a bottle of red wine and cooked at 115 for 7 hour covered in foil.
Simply amazing. Was going to take some photo's but got carried away with the aroma and simply needed to eat it. Made gravy from the juice - didn't have any red wine left so used cider, was lovely.
Thanks everyone for the suggestions - I'll be trying it again and will use some of the other recipes.
http://www.slowcookerrecipes.org.uk/leg_of_lamb_re...
I used the above last week, I replaced half the water with Guinness and 2 good tablespoons of redcurrant jelly.
WOW is all there is to say!
I used the above last week, I replaced half the water with Guinness and 2 good tablespoons of redcurrant jelly.
WOW is all there is to say!
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff