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Whole Shoulder of Lamb |
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#1 |
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Forum Member
Join Date: Feb 2010
Posts: 2,250
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Whole Shoulder of Lamb
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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#2 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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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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#3 |
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Join Date: Aug 2006
Posts: 12,236
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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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#4 |
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Join Date: Dec 2005
Location: Kent
Posts: 8,955
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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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#5 |
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Join Date: Jun 2007
Location: London
Posts: 4,492
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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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#6 |
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Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,555
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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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#7 |
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Join Date: Nov 2005
Location: Half asleep 'neath the stars..
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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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#8 |
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Join Date: Jun 2007
Location: London
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Quote:
I would find a nice spot to bury it in, along with any other remaining body parts... poor thing
![]() Good idea had one once it was lovely. |
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#9 |
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Join Date: Feb 2010
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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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#10 |
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Join Date: Mar 2006
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Quote:
I would find a nice spot to bury it in, along with any other remaining body parts... poor thing
![]() Quote:
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#11 |
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Join Date: Nov 2005
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Quote:
That would be a waste of the animal's life.
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#12 |
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Join Date: Mar 2006
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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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#13 |
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Join Date: Feb 2010
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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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#14 |
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Join Date: Apr 2006
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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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#15 |
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Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
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Quote:
Score the fat and push in some anchovies ( tinned or jarred) The saltiness will cut through the fat and the roast will taste fab
![]() Anchovies are wonderful pushed into roasts - they just melt away, leaving the most gorgeous savoury flavour. |
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#16 |
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Join Date: Jun 2008
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Quote:
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#17 |
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Join Date: Aug 2007
Location: Belfast, Northern Ireland
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Quote:
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!
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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#18 |
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Join Date: Nov 2005
Location: Half asleep 'neath the stars..
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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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#19 |
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Join Date: Aug 2007
Location: Belfast, Northern Ireland
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Quote:
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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#20 |
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Join Date: Mar 2012
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Strange
Snowfairy
Forum Member 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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#21 |
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Forum Member
Join Date: Mar 2006
Location: stirring the cauldron
Posts: 3,957
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Quote:
Snowfairy
Forum Member 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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