Neck end / bone in breast of lamb/hogget

[jep]

Right, got a couple of lovely pieces of neck end /bone in breast of our own lamb/hogget and fancied doing something a little different to the usual slow cooker. Let's say dinner will be at around 7 this evening, so potentially I can slow roast for 7+hrs.



Thoughts please my fine fellow foodies!

[captainzep]

My mind turned towards my favourite curry -which needs a fair amount of lamb that's normally quite expensive if you're at the butcher's or supermarket. Hence, in your position of plenty I'd make a bucket-load of this:

http://kentishtowncurryclub.wordpress.com/2013/02/...

It's quite different to most curries, but tastes far more interesting than it's simplicity suggests. The ginger gives some fresh zing, but the whole thing still tastes meaty and rich.

Have some warm Naan and cold beer on standby.

[captainzep]

Oh yeah, and if you're unsure what to do with lamb belly, try making some lamb bacon. It's fantastic.

http://www.starchefs.com/cook/features/charcuterie...

[jep]

Good stuff.... would go well with a bag of chips too! I had thought of curing a whole belly as I did my own bacon the other year. Will be giving it a try with this years' lamb I think.

Keep the ideas coming people...

[zetec]

Page 154 of the Photo of Your Dinner thread has a rather lovely looking breast of lamb cooked by Pferdestake.