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Shoulder of Lamb
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For a change this Sunday, I have bought a shoulder of lamb to roast (it was on offer at Tesco). Can anyone tell me the best wasy to cook/prepare it for a scrummy roast dinner please?
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Pitstop - we had a question about cooking in a slow cooker the other day and Shaneystar2 had a great sounding lamb recipe - I hope she won't mind that I copied it for you - it sounds wonderful to me!!
shaneystar2
Thurs 26/10/06
21:35 Hi again ron and viv
The only time I use liquid is for a stew or casserole otherwise I just bung the meat in and cook it. I do put a bit of liquid with brisket and put veg round it to get a nice gravy.
Try a half a leg of lamb ... cut slits in the meat and put slivers of garlic and sprigs of rosemary in the slits ,season and then put it on low early morning or even last thing the night before.It will fall off the bone sweet and tender and carve like butter.If you are bit windy of using no liquid cut a large onion in half and place the halves cut side down in the pot and rest the meat on top.This will act like a trivet and any juices will drop down and caramelise with the onions for delicious gravy.
shaneystar2
Thurs 26/10/06
21:35 Hi again ron and viv
The only time I use liquid is for a stew or casserole otherwise I just bung the meat in and cook it. I do put a bit of liquid with brisket and put veg round it to get a nice gravy.
Try a half a leg of lamb ... cut slits in the meat and put slivers of garlic and sprigs of rosemary in the slits ,season and then put it on low early morning or even last thing the night before.It will fall off the bone sweet and tender and carve like butter.If you are bit windy of using no liquid cut a large onion in half and place the halves cut side down in the pot and rest the meat on top.This will act like a trivet and any juices will drop down and caramelise with the onions for delicious gravy.
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