If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)

Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie

Lamb Shoulder

giftgrub · 2008-01-07 10:30:06

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

07-01-2008 11:30am

#1

giftgrub

Registered Users Posts: 1,309 ✭✭✭

Join Date: September 2002

Posts: 923

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

0

Comments

#2 07-01-2008 2:34pm

Minder

Registered Users, Registered Users 2 Posts: 2,774 ✭✭✭

Join Date: January 2007

Posts: 2678

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.

0
#3 07-01-2008 2:41pm

Alun

Registered Users, Registered Users 2 Posts: 21,472 ✭✭✭✭

Join Date: November 2002

Posts: 21026

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

0