Lamb (Shoulder or Leg) which do you prefer?
- Thread starter ColdAsIce
- Start date
Either, I'm not fussy. Slow roasted is my favourite with bigger cuts of lamb too, so that the fat really renders down into the meat 
Caporegime
Shoulder here. A slow braised shoulder of lamb finished off in the oven, is a thing of absolute beauty. Tastier and juicier than the leg in my experience.
I struggled to keep the lamb very moist even on a low temperature through normal roasting, so I tried braising it. Now I braise everything that needs a slow cook.
Use a heavy pan with a lid such as a Le Creuset, a few glasses of wine and a few glases of chicken stock, onions, herbs, shallots, garlic, the usual. Then 130 for four or five hours. Then take out of braising pot and dry with a kitchen towel. Now into a hot (>=200 deg C) oven for 20 minutes and you have a crispy outside with an absolutely tender inside.
Braising also renders the fat very well.
I struggled to keep the lamb very moist even on a low temperature through normal roasting, so I tried braising it. Now I braise everything that needs a slow cook.
Use a heavy pan with a lid such as a Le Creuset, a few glasses of wine and a few glases of chicken stock, onions, herbs, shallots, garlic, the usual. Then 130 for four or five hours. Then take out of braising pot and dry with a kitchen towel. Now into a hot (>=200 deg C) oven for 20 minutes and you have a crispy outside with an absolutely tender inside.
Braising also renders the fat very well.
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Soldato
either, lamb is the bestest 
Why no pics or recipe. Really want to do that. But have so many must dos on BBQ never going to get through them all.
Associate
Leg. Mentally hot oven for 20 mins to get the caramelised flavours. Then 180 for however long the size of the meat is. Rare.
I make loads of knife holes and stuff with garlic, anchovy and rosemary before cooking = the best.
I make loads of knife holes and stuff with garlic, anchovy and rosemary before cooking = the best.
Soldato
Shoulder slow roasted for me, but that's because I can't remember the last time I had leg of lamb 
Soldato
If you prefer leg, you haven't done shoulder properly
All the flavours in the fat so you have to slow cook it. Cut some incisions in it and stuff them with rosemary, that's all you need along with seasoning and olive oil.
All the flavours in the fat so you have to slow cook it. Cut some incisions in it and stuff them with rosemary, that's all you need along with seasoning and olive oil.
If you prefer leg, you haven't done shoulder properly
All the flavours in the fat so you have to slow cook it. Cut some incisions in it and stuff them with rosemary, that's all you need along with seasoning and olive oil.
I did slow cook the shoulder just before xmas and also stuffed it with garlic etc, I just found it was very fatty but not in a good way
Will perhaps try again if I see it on offer when shopping.
Lazy I'm afraid. If I snapped pics of every delicious thing I cooked I would constantly be uploading
If you prefer leg, you haven't done shoulder properly
All the flavours in the fat so you have to slow cook it. Cut some incisions in it and stuff them with rosemary, that's all you need along with seasoning and olive oil.
Disagree.
Lamb leg pierced with garlic, rosemary and a touch of seasoning, thyme and olive oil is unbeatable!
I've tried and tested many alternatives, and nothing comes close.
I made Jamie's mechoui lamb shoulder this weekend and it was absolutely sublime. The best 'new' meal I've cooked for ages. I made up a batch of Harissa from this recipe (using about 6-7 red chillis, not 100g 
) and it was stunning. Exactly how I remember it from Tunisia. Quite bitter and salty and completely blow-your-head-off
Anyway, we're having leftovers tonight and have about a third of the lamb (shredded) to reheat and have again in the same dish. But I'm not sure of the best way to reheat it and keep it moist? Thoughts? I was wondering if just boiling it in some water might do it
) and it was stunning. Exactly how I remember it from Tunisia. Quite bitter and salty and completely blow-your-head-off Anyway, we're having leftovers tonight and have about a third of the lamb (shredded) to reheat and have again in the same dish. But I'm not sure of the best way to reheat it and keep it moist? Thoughts? I was wondering if just boiling it in some water might do it
Caporegime
I made Jamie's mechoui lamb shoulder this weekend and it was absolutely sublime. The best 'new' meal I've cooked for ages. I made up a batch of Harissa from this recipe (using about 6-7 red chillis, not 100g
Anyway, we're having leftovers tonight and have about a third of the lamb (shredded) to reheat and have again in the same dish. But I'm not sure of the best way to reheat it and keep it moist? Thoughts? I was wondering if just boiling it in some water might do it
Got any harissa left? If so reheat slowly in the oven and cover with foil. Would be my recommendation.
Edit - Scam, that lamb recipe states 180 degrees C for 3 hours...was it still moist after that heat for that time?! Normally I'd do shoulder of lamb for ~four hours at 130 (fan).
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Soldato
I did slow cook the shoulder just before xmas and also stuffed it with garlic etc, I just found it was very fatty but not in a good way
Will perhaps try again if I see it on offer when shopping.
What you need to do is put it on a very high heat for about 30min, all that extra fat will just burn away. Drop the heat to the normal temp - about 160.
you should be just left with a bit of fat at the top and the fat in the middle.