cooking lamb

[pthandsome]

how do i cook lamb shoulder so it is so tender it falls off the bone.

[nickmo]

Slowly. Place lamb in a casserole with some wine, tomatoes, tom puree, crushed garlic, diced onion and stock and herbs. Cover and cook for 4 hours at 180 C then increase the temperature to 220 C for 1 more hour. Check regularly so it isn't drying out and top up stock if needed.

Use the best quality lamb you can get as well.

[Alibobs]

I once used a recipe from Saturday kitchen that involved layering cooked lamb and potatoes, you had to cook the lamb shoulder overnight at gas 1. I think it was with stock and herbs and well sealed with foil. It FELL off the bone but waking up to a house smelling of roast lamb was a bit bizarre

[Alibobs]

here is the recipe

http://www.bbc.co.uk/food/recipes/database/con fitshoulderoflamb_13755.shtml

[rockyracoon]

About a month ago I put a leg of lamb in oven for 12 hours GM2, it was fantastic. Just rubbed some herbs & garlic over it beforehand

[tamirra]

Isugest you treat yourself to a slow cooker, they are brilliant, you put everything in there in the morning, when you come home from work/ outing whatever, your dinner will be cooked, tender too. x

[meltoadhall]

same here slow cooker.
i regularly put a lamb leg or shoulder in the slow cooker on a saturday evening and then its delicious for sunday lunchtime. just falls apart.
dont add anything not water or stock or anything as it will give all the lovely juices for gravy.
mmmmm

[hammerman]

Yep....slow cooker for about 8-10 hours with a red wine gravy, crushed whole garlic cloves and loads of rosemary sprigs.

[pthandsome]

they all sound amazing thank you all you beautiful people.

[gastwo]

nickmo, are you sure about your temps? 180 and 220 seem a tad on the high side. I would have gone for 120/140 and then maybe 200 to finish if necessary?

[nickmo]

Hi G - you're perfectly right for longer cooking - I just offer a base idea that works over a shorter time. Slow cookers never reach the higher temps and give perfectly fine results, but in an oven the longer, slower time will be great too but with as you state lower temps.

As Ali and Rocky also offer, overnight at mark 1 or 2 works really well - worth trying the variations.

[pookie26]

Casseroling is the only way, really. But, a great way to do lamb is to seal it (fry) in a large baking tray, add garlic and some balsamic vinegar over it. The place some roseemary on top. Place in 180 degree overn for 1.5 hrs. Rest.

[pookie26]

By the way, 120 is a bit of a nothing temperature for cooking meat.

The only way to cook meat is between 180 and 220 or seriously low - but this applies to roast beef.

Use a blowtorch to brown the beef (preferably beef with a bone). Then place in an oven at 50 degrees for 8 hrs.

Carve against the grain. Perfectly tender.