Shoulder of lamb

alexakasloth · 27 Mar 2009 at 23:43

Can anyone tell me cooking times for this? It weighs 1.2kg if that's any help, preferably not slow cooking times.

Glaucus · 27 Mar 2009 at 23:45

http://www.recipetips.com/kitchen-tips/t--908/lamb-cooking-times.asp

alexakasloth · 27 Mar 2009 at 23:47

Thank you

rotters · 27 Mar 2009 at 23:48

but slow cooking shoulder will always give you better results. shame if you cant.

Cybermyk · 28 Mar 2009 at 00:13

Smother the seasoned lamb in olive oil and rosemary first. Heat the oven to 200-220c and turn it down to 170c once the lamb is in and leave it for 3-4 hours.

Put it on a bed of veg to roast them too. It'll become a sticky sweet mess, just right to eat with the lamb

oli collett · 28 Mar 2009 at 00:33

Blowtorch the outside, oven at 58C, cook for 24hrs or so, done.

Nossmayo · 28 Mar 2009 at 01:43

$loth said:
...preferably not slow cooking times.

oli collett said:
...cook for 24hrs or so, done.

Just for reference, can you tell me the slow cooking time please!

mattheman · 28 Mar 2009 at 01:46

put it on a tray, cover with tin foil and cook at 200.

Azagoth · 28 Mar 2009 at 03:42

Don't forget to serve it with Charlotte Potatoes, mint sauce and your preferred vegetables of choice (mine would be sweetcorn and cabbage).

jr1104 · 28 Mar 2009 at 03:46

Cook it for as long as possible, as it will make it nice and tender, and much more tasty.

alexakasloth · 28 Mar 2009 at 08:53

Though I love slow cooked lamb I'm going out a few hours after I get home from work, and it needs to be cooked today

Cybermyk · 28 Mar 2009 at 18:14

Our dinner today

Sinque · 28 Mar 2009 at 18:14

Looks like a giant chicken wing

oli collett · 28 Mar 2009 at 18:20

Nossmayo said:
Just for reference, can you tell me the slow cooking time please!

If you cook it at that temperature, you just need to cook it until the temp reaches ~58.. then leave it in there longer to help tenderise the meat. You need a probe thermometer though to keep an eye on the temperature..

alexakasloth · 28 Mar 2009 at 20:08

Looks delicious CM, we ended up slow cooking it with some parsnips, potatoes, parsnips and steamed brocolli. Made some mint sauce with the juices and white wine. Thanks for the advice

G|mp · 28 Mar 2009 at 20:10

$loth said:
Looks delicious CM, we ended up slow cooking it with some parsnips, potatoes, parsnips and steamed brocolli. Made some mint sauce with the juices and white wine. Thanks for the advice

Yo Dawg, I heard you like Parsnips with your Parsnips, so we........

Gilo · 28 Mar 2009 at 20:33

next time try red wine and capers with the juices, makes a nice sauce

malef!c · 29 Mar 2009 at 11:34

That looked like a nice dinner - occasionally we buy lamb shanks and slow boil them with stock and onions in a pan for hours.

Meat is tender as hell and the stock gets thickened as a gravy.

Oooo dribble on now.