I also have no clue how to prepare a shoulder a lamb. I asked others (as there were about seven joints going) and some said they were making lamb stew, or scotch broth or slow cooking in foil. Onward to the internet I forage for insight. there's a lot of recipes and most recommend a slow cook for gentle, forking after cooking. four to five hours in a low oven at least. One recipe I looked at suggested cooking over night. So no light undertaking this shoulder of lamb. In the end I decided that simple is best and am following this recipe I found on Somerset Farms Direct and the recipe is by Coralie Dorman.
|roasted lamb shoulder |
|New seasons lamb shoulder |
2 tsp ground ginger
2 tbsp soy sauce
1 tbsp Dijon mustard
2 crushed garlic cloves
2-3 tbsp olive oil
1. Take one new seasons lamb shoulder and put it on a rack in a roasting tin.
By this time you can forget about carving and just fork the meat off.
I admit I snickered at "fork the meat off" because it sounded dirty. This is in the oven just now and I'll have to search about for some accompaniments. I think something potato and then...I don't know. I have Brussels sprouts, but YUK! I only bought them because the kids asked for them Yes you read that right, my kids like Brussels sprouts. This always makes me think swapping in the hospital must have occurred. With aliens.
Ok. I was thinking this through and with lamb I think Moroccan cuisine. So I have eggplants and will roast them until pulpy then I'll make some basmati rice with turmeric, cinnamon and cumin. Add some almonds and raisins, then mash the whole lot together. Forked lamb and eggplant pilaf kind of thing. It'll work, I'm sure of it.