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The best way to roast lamb shoulder (where's a cooking group when you need one)

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24-05-2008, 19:49   #1
kittenta
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Ok so tomorrow for Sunday lunch we are cooking two smallish lamb shoulder joints. I have never cooked this before so all advice appreciated! So, how long do I cook it for? What temp? Please help
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24-05-2008, 19:56   #2
Berlin
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I think smaller joints need slower cooking at a low temp, so as not to dry out. Give it 25-30 minutes per pound, plus 20 minutes, at about 170-180 C. 25 mins per lb if you like it pink, 30 for medium. Leave to rest for 15-20 minutes before carving, but eat while it's hot.
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24-05-2008, 20:04   #3
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Does cooking two small require any extra time because there is two of them? Or do I just weigh them seperatly, work out the cooking time seperatly etc?
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24-05-2008, 21:45   #4
discodown
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Cooking group is coming soon i'm assured. So problems like these will be in the past!

Is the meat on the bone? I'm guessing it is. Heres what you do.

Like most cheaper cuts of meat shoulder needs cooking long and slow to render all that fat down and make it delicious and soft.

So get the meat out of the fridge so you are cooking it from room temperature. Never cook cold meat it adds more cooking time on and is just not a good way of cooking.

Flavour the lamb with your favourite flavouring things! Garlic, rosemary, lemon, thyme, lemon thyme, pepper, sage, savoury all go great with lamb so chop it all up and rub it on or marinade the meat for a good hour or so.

preheat the oven to gas 2-3, 1-2 if you have a fan oven or the electric equivilants then get you meat and put it on a grill rack over the roasting tray put it in the oven for at least a couple of hours, if you're nervous it'll be overdone lower the temprature to avoid overcooking. turn it occasionally and baste and season it when you do.

Also if the grill is high enough or you want to put the roasting tin on the shelf below then put your potatoes in there after the meats been in for about an hour for superb roasties

Because you're cooking mulitple pieces of meat a time guide isn't a good way to measure how cooked it is. Instead you're going to have to use a slightly more eccentric method!

Do me a favour. Take a finger and push your cheek. This is how rare meat feels

Now take your finger and push the front part of your chin. Do you feel the difference between that and your cheek? Thats how medium cooked meat feels.

Now push your temple. Feel how theres very little give? Thats well done.

Prod your meat! Its a surefire way to gauge how its cooked.

Also let it rest for a minimum of 20 minutes before carving it. Preferably 30 mins and if you're organised like i'm usually not give it 45.

Happy lunch!

If my advice seems a little lightweight and vague then Jamie oliver did a great recipe for shoulder of lamb in hos last series so if you can track that episode down or you have the book then try that
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Last edited by discodown; 24-05-2008 at 22:05. Reason: forgot about roasties and jamie oliver!
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24-05-2008, 22:14   #5
Alastair
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Lamb baked in hay is great, recipes online.
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24-05-2008, 22:15   #6
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mmm you make it sound delicious! Oh well, i'm sure it will be somewhere near edible when i've finished with it

Thank you!
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24-05-2008, 22:16   #7
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Quote:
Originally Posted by Alastair View Post
Lamb baked in hay is great, recipes online.
Alot of foods are good cooked this way but its not the most practical way of doing things!
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24-05-2008, 22:17   #8
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Quote:
Originally Posted by kittenta View Post
mmm you make it sound delicious! Oh well, i'm sure it will be somewhere near edible when i've finished with it

Thank you!
Don't panic, its more difficult to get it wrong than right. Just be patient and remember to turn it, baste it and season it and you'll be fine
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"Life isnít divided into genres. Itís a horrifying, romantic, tragic, comical, science-fiction cowboy detective novel. You know, with a bit of pornography if you're lucky."
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24-05-2008, 22:18   #9
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Quote:
Originally Posted by discodown View Post
Alot of foods are good cooked this way but its not the most practical way of doing things!

Especially not when you are cooking at your (sort of) mother in laws house and not in your own kitchen with the equipment you are used to!
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24-05-2008, 22:19   #10
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Quote:
Originally Posted by discodown View Post
Don't panic, its more difficult to get it wrong than right. Just be patient and remember to turn it, baste it and season it and you'll be fine

So how long per lb? will have to work out gas numbers because it is an electric oven with 'C
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24-05-2008, 22:20   #11
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Quote:
Originally Posted by kittenta View Post
So how long per lb? will have to work out gas numbers because it is an electric oven with 'C
Theres the beauty, no time limit as such, just prod the meat with your finger like i've described and you'll be fine. at a minimum i would say 90 minutes is fine
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24-05-2008, 22:23   #12
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Ok thankyou! I will let you know how I get on (if i'm still standing) lol.
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24-05-2008, 22:28   #13
Alastair
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Quote:
Originally Posted by discodown View Post
Alot of foods are good cooked this way but its not the most practical way of doing things!
It's simple enough.

Roasting tin, place a large sheet of foil in it, put a bit of hay down, put leg of lamb in (previously put garlic and rosemary in slits cut under the skin), then more hay on top.

Pour a glass of red wine over it before sealing the foil around it and baking for a couple of hours in a hot oven.
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24-05-2008, 22:29   #14
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Quote:
Originally Posted by Alastair View Post
It's simple enough.

Roasting tin, place a large sheet of foil in it, put a bit of hay down, put leg of lamb in (previously put garlic and rosemary in slits cut under the skin), then more hay on top.

Pour a glass of red wine over it before sealing the foil around it and baking for a couple of hours in a hot oven.

Knowing my luck i'd set fire to the hay
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24-05-2008, 22:32   #15
Alastair
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Quote:
Originally Posted by kittenta View Post
Knowing my luck i'd set fire to the hay
Yes, that's the main hazard, but you seal the foil around it so that can't happen. The hay cooks down to nothing and you remove it before serving. It gives the lamb a delicious grassy flavour.
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24-05-2008, 22:39   #16
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Is there a particular hay you should buy for this?
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24-05-2008, 22:40   #17
The Miller
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One chart to convert gas temps to electric.


Gas Mark Fahrenheit Celsius Description
1/4 225 110 Very cool/very slow
1/2 250 130 ---
1 275 140 cool
2 300 150
3 325 170 very moderate
4 350 180 moderate
5 375 190 ---
6 400 200 moderately hot
7 425 220 hot
8 450 230 ---
9 475 240 very hot

This chart should be accurate enough for all your cooking needs, though keep in mind the temperatures will vary between different types, brands, sizes of ovens, in addition to your locations altitude, temperature, humidity, etc.

I find that scoring the fat on shoulder of lamb help reduce the cooking time.

Score all the visible fat, top and bottom. no need to baste as it is a very fatty meat, it will baste its self. Cook in middle of oven for about an hour and a half at 200C. Don't add any extra cooking fat. Serve with lashings of mint sauce.
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Last edited by The Miller; 24-05-2008 at 22:42.
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24-05-2008, 23:18   #18
Alastair
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Quote:
Originally Posted by kittenta View Post
Is there a particular hay you should buy for this?

You can get little bags of hay for rabbits in supermarkets, well Sainsburys at least. Something green and fresh looking
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24-05-2008, 23:20   #19
Alastair
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Mod note: Can you please get your arses in gear and create the cooking, food and drink group.

How long has it been now?
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24-05-2008, 23:25   #20
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Quote:
Originally Posted by Alastair View Post
Mod note: Can you please get your arses in gear and create the cooking, food and drink group.

How long has it been now?
They are getting there, just had a couple of things to sort out first. Be patient, the best things come to those who wait!
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