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Lamb Shoulder

  • 07-01-2008 10:30am
    #1
    giftgrub
    Registered Users, Registered Users 2 Posts: 1,309 ✭✭✭


    Recently discovered this wonderful cut of meat, cheap as chips my local butcher was doing 2 for ten euro

    The secret is to cook it real slow

    i cover it in garlic rosemary, salt and pepper. bang it in the over at around 130 degrees for 4-5 hours....at least

    fantastic


Comments

  • #2
    Minder
    Registered Users, Registered Users 2 Posts: 2,774 ✭✭✭Minder


    Lamb shoulder has an excellent balance of fat and meat. Cut it up and trim some of the fat to make kebabs. Marinate in yoghurt with some blended onion, salt and lemon juice before skewering and grilling. It is the most versatile cut and can be used in any stew, curry, stir fry, casserole etc.


  • #3
    Alun
    Registered Users, Registered Users 2 Posts: 21,499 ✭✭✭✭Alun


    Agreed .. if you're after lamb for making curries, shoulder meat is the way to go and preferable to leg meat.


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