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Whole Shoulder of Lamb


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Old 17-03-2012, 08:54
c00kiemonster72
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Being in the lucky position of having parents who are farmers, I quite often am gifted with meat reared on their farm
The latest being a lamb.

I've kept a shoulder of lamb out of the freezer for lunch tomorrow, which I plan to roast nice and slowly on the bone so it just pulls away.

Now with a further shoulder I'm looking for your suggestions for something a bit different.

What would you do with it?
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Old 17-03-2012, 17:11
degsyhufc
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Butterfly it and bbq it?

Garlic & rosemary goes weel but you could also go the moroccan or indian route with spices and marinades.


Or this JO recipe
http://www.jamieoliver.com/recipes/l...r-of-lamb-with
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Old 17-03-2012, 17:23
indianwells
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You do need a tall, ceramic pot but cooked shoulder layered with sliced potatoes and some stock poured into the pot is absolutely wonderful. A bit of a faff as you have to slow roast first but the reward is definitely worth it. Cook for an hour and a half on low oven and you have a lovely meal, serve with something green.
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Old 17-03-2012, 19:10
-GONZO-
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Highly recommend this which someone posted last year.
Remove the bone and rub over olive oil, fresh rosemary, garlic and lemon juice and put in a container and let it marinade in the fridge over night.
Then the next day put it on the BBQ and cook it for about 40 mins each side or until your desired pinkness or welldoness.
Very, Very Yummy!
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Old 17-03-2012, 19:11
reginald1981
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Rubbed with harissa and cooked slowly on a bed of mint and other herbs. Served with cous cous and yoghurt and cucumber. Or cook potatoes and onions round the base of the meat.
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Old 17-03-2012, 19:45
Welsh-lad
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Make a braise.... with haricot beans, tomatoes, onions, white wine, and nice dollops of tomato purée.

This is a TFL recipe and I have made it often as it's so easy. Just shove it all in and leave to slow cook.

Serves 6-8
Preparation time less than 30 mins
Cooking time over 2 hours

1 shoulder of lamb, about 1.8kg/4lb
2 large tins of haricot beans or 4 small ones
300-450ml/1/2 -3/4 pint white wine
2 large onions
10 shallots
6 tomatoes, quartered
3 Tbsp tomato puree
salt and black peppercorns
10 whole cloves of garlic, peeled
2 bayleaves
3 branches of rosemary

Ask your butcher to cut off the knuckle end of the shoulder but keep it.
(This makes it easier to fit in a casserole.) Put both pieces of the
shoulder in a good ovenware pot. Cover with the beans and their liquid,
the wine, onions and shallots roughly chopped, the tomatoes and the
puree, the garlic, several crushed peppercorns and salt to taste. Tuck
in the bay leaves and the rosemary. A.N. has an Aga and cooks the
shoulder for about 4 hours in the simmering oven and then in the
roasting oven for another hour or so to suit himself. With an ordinary
cooker, I would put the covered casserole in a preheated oven at
140C/275/Gas 1 for the 4 hours, then increase the temperature to
220C/425/Gas 7 for the last part. Have a look at it now and then to make
sure it is not drying out, also give it the odd stir to combine all the
vegetables and juices.

The first 4 hours can be done the day before and is really no trouble. I
would also add some anchovies, which are excellent with lamb; you cannot
actually taste them but they have a very enhancing effect on the
flavour. Black olives are another good addition. At the end of cooking,
the meat will drop off the bone and all the fat will have disappeared
into the vegetables in some miraculous manner. Serve in good, big
old-fashioned soup plates.
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Old 17-03-2012, 20:12
Snowfairy
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I would find a nice spot to bury it in, along with any other remaining body parts... poor thing
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Old 17-03-2012, 20:18
reginald1981
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I would find a nice spot to bury it in, along with any other remaining body parts... poor thing
http://bbq.about.com/od/barbecuehelp/a/aa061006a.htm

Good idea had one once it was lovely.
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Old 17-03-2012, 20:22
c00kiemonster72
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Wow

Some awesome sounding suggestions, thanks a bunch everyone

Liking your suggestion Welsh Lad, think I may try this, especially like the "dollops of tomato puree" lol

Sorry Snowfairy, this lamb is far too good to do that to
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Old 17-03-2012, 20:48
LaChatteGitane
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I would find a nice spot to bury it in, along with any other remaining body parts... poor thing
That would be a waste of the animal's life.

I never had it, but would like to try to cook meat like that some day. Must be very tender.
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Old 19-03-2012, 16:22
Snowfairy
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That would be a waste of the animal's life.
People who are concerned about wasting animals' lives don't kill and eat them! Anyway, what life? Lambs, along with most other animals used for 'food', are killed as mere babies of just a few months old - sometimes just weeks. Naturally they can live around 12 years or more!
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Old 19-03-2012, 17:24
LaChatteGitane
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Oh, give over.

You shouldn't go into a thread with a title like "a whole shoulder of lamb" if you think it's going to upset you.
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Old 19-03-2012, 18:48
c00kiemonster72
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Snowfairy

Can you keep your personal beliefs as to the rights and wrongs of rearing animals for food to the appropriate threads please, as this one isn't it, and by my OP it's clear to everyone what it's about

Thank you.
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Old 19-03-2012, 19:35
fickrick
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Score the fat and push in some anchovies ( tinned or jarred) The saltiness will cut through the fat and the roast will taste fab
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Old 19-03-2012, 20:57
Welsh-lad
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Score the fat and push in some anchovies ( tinned or jarred) The saltiness will cut through the fat and the roast will taste fab
Totally agree with that one... and you've given me an idea for tomorrow night now

Anchovies are wonderful pushed into roasts - they just melt away, leaving the most gorgeous savoury flavour.
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Old 19-03-2012, 21:11
epicurian
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Well played!
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Old 19-03-2012, 22:38
big_hard_lad
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People who are concerned about wasting animals' lives don't kill and eat them! Anyway, what life? Lambs, along with most other animals used for 'food', are killed as mere babies of just a few months old - sometimes just weeks. Naturally they can live around 12 years or more!
But if it's already dead then burying it would mean its existence was completely futile.

Anyway, wise up...this is a thread about cooking a whole shoulder of lamb, quite clearly titled as such so kindly go spouting your nonsense elsewhere.
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Old 20-03-2012, 10:07
Snowfairy
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Not nonsense, just the uncomfortable truth! But yes, I'll leave you all to get on with discussing how you like to cook and eat dead babies... hope you all had a good Mother's Day
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Old 20-03-2012, 10:31
big_hard_lad
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Not nonsense, just the uncomfortable truth! But yes, I'll leave you all to get on with discussing how you like to cook and eat dead babies... hope you all had a good Mother's Day
I don't find it uncomfortable....in fact some of my most comfortable moments have been spent eating lamb. Oh, sorry, I mean "babies", because it's perfectly reasonable to compare small human children's lives to that of an animal that was brought into this world for the purpose of eating
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Old 20-03-2012, 18:18
gerr60
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Snowfairy
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Join Date: Nov 2005
Location: Half asleep 'neath the stars..
Posts: 2,855 Not nonsense, just the uncomfortable truth! But yes, I'll leave you all to get on with discussing how you like to cook and eat dead babies... hope you all had a good Mother's Day

Note other strange postings from this person.
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Old 20-03-2012, 18:33
LaChatteGitane
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Snowfairy
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Join Date: Nov 2005
Location: Half asleep 'neath the stars..
Posts: 2,855 Not nonsense, just the uncomfortable truth! But yes, I'll leave you all to get on with discussing how you like to cook and eat dead babies... hope you all had a good Mother's Day

Note other strange postings from this person.
No, not strange. Just a fanatic vegan on a mission.
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