What type of Lamb cuts to use for a curry

Zippy2010

Hi
Just wondering if anyone has used either neck or breast of lamb in currys.. I have some left over in the freezer from a lamb earlier in year and looking for ideas to cook it..
Some of it is fatty...
Thanks in advance.

The Hill Billy

Shoulder is my favourite cut for a curry.

the beer revolu

I'd also go for shoulder but from what you have I think neck would be good in a curry but breast may be too fatty.

I'd sooner slow roast the breast to render some of the fat out.

Makood

the beer revolu wrote: »

I'd also go for shoulder but from what you have I think neck would be good in a curry but breast may be too fatty.

I'd sooner slow roast the breast to render some of the fat out.

Agree with shoulder-or if you want to try something a little different but imho similar but tastier (and cheaper) try goat...

Swiper the fox

No point recommending shoulder or goat if the OP doesn't have it in his freezer right:)

Neck is fantastic in curry just as it is in a stew, breast of lamb is a bothersome cut in my experience, prob best to roast it and pick the meat out.

Makood

Swiper the fox wrote: »

No point recommending shoulder or goat if the OP doesn't have it in his freezer right:)

Neck is fantastic in curry just as it is in a stew, breast of lamb is a bothersome cut in my experience, prob best to roast it and pick the meat out.

Has the OP looked deep enough in his freezer? He MUST have goat there somewhere :pac:

Whoops sorry OP

Zippy2010

thanks everyone for your responses. No goat I am afraid... will try the neck for the curry. no shoulder.. will ask for that they next time.. we usually keep the full leg...

parttime

Gigot chops make for an excellent curry. Lots of bone and cheap too.