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lamb shoulder?
Hi everyone,
I'm sure this is a poorly worded question, as I am rather ignorant when it comes to cooking with meat, particularly lamb. In any case, I am planning to try a recipe that calls for 6 LBs. of lamb shoulder, which is to be rolled and tied before cooking for 4-5 hours at 250 in a Dutch oven... I am wondering what I should be looking to find/ask a butcher for for this meat... My instincts say that to roll the meat I am looking for a large boneless slab of meat, but all of the resources I've found indicate that lamb shoulder cuts are all rather bony -- should I be deboning the meat I buy / having a butcher debone it for me? Will I really be finding one cut of meat which is 6 LBs, or should I be buying multiple cuts and rolling them up / tieing them together? (The recipe is a Mexican recipe which involves rolling the meat up, covering it with sauce in the Dutch oven, and cooking it at 250 for 4-5 hours, not much mroe than that; I should be able to handle it if I can figure out what meat to buy!  thanks for any advice, Lee |
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In article >, Lee
> wrote: > I am wondering what I should be looking to find/ask a > butcher for for this meat... My instincts say that to > roll the meat I am looking for a large boneless slab > of meat, but all of the resources I've found indicate > that lamb shoulder cuts are all rather bony -- should I > be deboning the meat I buy / having a butcher debone it > for me? Will I really be finding one cut of meat which > is 6 LBs, or should I be buying multiple cuts and rolling > them up / tieing them together? Have the butcher do it, and yes you can find a cut that large. Enjoy! Regards, Ranee -- Remove Do Not and Spam to email "She seeks wool and flax, and works with willing hands." Prov 31:13 See my Blog at: http://arabianknits.blogspot.com/ |
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In article >, Lee
> wrote: > I am wondering what I should be looking to find/ask a > butcher for for this meat... My instincts say that to > roll the meat I am looking for a large boneless slab > of meat, but all of the resources I've found indicate > that lamb shoulder cuts are all rather bony -- should I > be deboning the meat I buy / having a butcher debone it > for me? Will I really be finding one cut of meat which > is 6 LBs, or should I be buying multiple cuts and rolling > them up / tieing them together? Have the butcher do it, and yes you can find a cut that large. Enjoy! Regards, Ranee -- Remove Do Not and Spam to email "She seeks wool and flax, and works with willing hands." Prov 31:13 See my Blog at: http://arabianknits.blogspot.com/ |
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"Lee" > wrote in message ... > Hi everyone, > > I'm sure this is a poorly worded question, as I am rather > ignorant when it comes to cooking with meat, particularly > lamb. > > In any case, I am planning to try a recipe that calls > for 6 LBs. of lamb shoulder, which is to be rolled > and tied before cooking for 4-5 hours at 250 in a Dutch > oven... > > I am wondering what I should be looking to find/ask a > butcher for for this meat... My instincts say that to > roll the meat I am looking for a large boneless slab > of meat, but all of the resources I've found indicate > that lamb shoulder cuts are all rather bony -- should I > be deboning the meat I buy / having a butcher debone it > for me? Will I really be finding one cut of meat which > is 6 LBs, or should I be buying multiple cuts and rolling > them up / tieing them together? > > (The recipe is a Mexican recipe which involves > rolling the meat up, covering it with sauce in the > Dutch oven, and cooking it at 250 for 4-5 hours, not > much mroe than that; I should be able to handle it > if I can figure out what meat to buy! > > > thanks for any advice, > Lee I always buy my lamb from a Halal butcher here in Sandy Eggo. He does not charge me for deboning it and it is the best lamb I have found here. Shoulder is more strongly flavored than leg of lamb. You can, almost certainly, make the same recipe from deboned leg of lamb if that is easier to get. Unless you really like the stronger flavor, leg will work fine and it is easier to get a nice piece for rolling. As it is a Mexican recipe I would like to ask you to post the recipe (and your question) to: news:alt.food.mexican-cooking You are likely to get many more interesting contributions there. We would also enjoy seeing your recipe! Charlie |
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"Lee" > wrote in message ... > Hi everyone, > > I'm sure this is a poorly worded question, as I am rather > ignorant when it comes to cooking with meat, particularly > lamb. > > In any case, I am planning to try a recipe that calls > for 6 LBs. of lamb shoulder, which is to be rolled > and tied before cooking for 4-5 hours at 250 in a Dutch > oven... > > I am wondering what I should be looking to find/ask a > butcher for for this meat... My instincts say that to > roll the meat I am looking for a large boneless slab > of meat, but all of the resources I've found indicate > that lamb shoulder cuts are all rather bony -- should I > be deboning the meat I buy / having a butcher debone it > for me? Will I really be finding one cut of meat which > is 6 LBs, or should I be buying multiple cuts and rolling > them up / tieing them together? > > (The recipe is a Mexican recipe which involves > rolling the meat up, covering it with sauce in the > Dutch oven, and cooking it at 250 for 4-5 hours, not > much mroe than that; I should be able to handle it > if I can figure out what meat to buy! > > > thanks for any advice, > Lee I always buy my lamb from a Halal butcher here in Sandy Eggo. He does not charge me for deboning it and it is the best lamb I have found here. Shoulder is more strongly flavored than leg of lamb. You can, almost certainly, make the same recipe from deboned leg of lamb if that is easier to get. Unless you really like the stronger flavor, leg will work fine and it is easier to get a nice piece for rolling. As it is a Mexican recipe I would like to ask you to post the recipe (and your question) to: news:alt.food.mexican-cooking You are likely to get many more interesting contributions there. We would also enjoy seeing your recipe! Charlie |
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Charles Gifford wrote: > "Lee" > wrote in message > ... > >>Hi everyone, >> >>I'm sure this is a poorly worded question, as I am rather >>ignorant when it comes to cooking with meat, particularly >>lamb. >> >>In any case, I am planning to try a recipe that calls >>for 6 LBs. of lamb shoulder, which is to be rolled >>and tied before cooking for 4-5 hours at 250 in a Dutch >>oven... >> >>I am wondering what I should be looking to find/ask a >>butcher for for this meat... My instincts say that to >>roll the meat I am looking for a large boneless slab >>of meat, but all of the resources I've found indicate >>that lamb shoulder cuts are all rather bony -- should I >>be deboning the meat I buy / having a butcher debone it >>for me? Will I really be finding one cut of meat which >>is 6 LBs, or should I be buying multiple cuts and rolling >>them up / tieing them together? >> >>(The recipe is a Mexican recipe which involves >>rolling the meat up, covering it with sauce in the >>Dutch oven, and cooking it at 250 for 4-5 hours, not >>much mroe than that; I should be able to handle it >>if I can figure out what meat to buy! >> >> >>thanks for any advice, >>Lee > > > I always buy my lamb from a Halal butcher here in Sandy Eggo. He does not > charge me for deboning it and it is the best lamb I have found here. > Shoulder is more strongly flavored than leg of lamb. You can, almost > certainly, make the same recipe from deboned leg of lamb if that is easier > to get. Unless you really like the stronger flavor, leg will work fine and > it is easier to get a nice piece for rolling. > > As it is a Mexican recipe I would like to ask you to post the recipe (and > your question) to: > news:alt.food.mexican-cooking > > You are likely to get many more interesting contributions there. We would > also enjoy seeing your recipe! > > Charlie > > Because it is you, Charlie, I will offer up my most favorite lamb recipe. Banyuls, a sweet red wine from the South of France, near the Spanish border, is often found in decent wine shops. Not really expensive. Using anything else will seriously detract from the dish. * Exported from MasterCook * Epaule d'Agneau à la Catalane Recipe By : published in Saveur in November 2000 Serving Size : 10 Preparation Time :0:00 Categories : Dinner French Lamb Main Dish Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lemons 1 8 lb. boneless lamb shoulder -- trimmed Salt and freshly ground black pepper 10 cloves garlic -- peeled 2 sticks cinnamon 1 lb. ripe tomatoes -- peeled and seeded, or 1 28-oz. can whole peeled tomatoes with their juice 1 bottle sweet banyuls -- (750 ml.) 2 sprigs fresh thyme 2 bay leaves -- (2 to 3) 1. Bring a medium pot of water to a boil over high heat; then add lemons and blanch for 2 minutes. Drain; then cut each lemon into 8 pieces lengthwise, and set aside. 2. Season lamb generously with salt and pepper. Set a large, heavy roasting pan over 2 burners on top of the stove. Add lamb, fat side down, and cook, without additional fat, over medium-high heat, turning once, until well browned on both sides, about 20 minutes in all. Remove lamb, and set aside; then pour off and discard excess fat, and return pan to stove. 3. Add lemons to roasting pan, and cook over medium heat for about 2 minutes, stirring and crushing lemons with a wooden spoon and scraping up any browned bits stuck to bottom of pan. Add garlic and cinnamon, and cook for 2-3 minutes. Add tomatoes, banyuls, thyme, and bay leaves, and cook for 1 minute more. Season to taste with salt and pepper; then return lamb to pan. Reduce heat to low, cover pan tightly with foil, and braise slowly until lamb is tender, about 1 3/4 hour. Remove cinnamon, thyme, and bay leaves before serving. - - - - - - - - - - - - - - - - - - NOTES : Catalan style shoulder of Lamb. Françoise Massot makes this dish with banyuls, a fortified, grenache-based wine from the town of the same name on the French Catalan coast, near the Spanish border. Some good examples of banyuls are available in the United States. -- Alan "I don't think you can win the war on terror." ...George (flip-flop) Bush, 8/30/2004 |
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Charles Gifford wrote: > "Lee" > wrote in message > ... > >>Hi everyone, >> >>I'm sure this is a poorly worded question, as I am rather >>ignorant when it comes to cooking with meat, particularly >>lamb. >> >>In any case, I am planning to try a recipe that calls >>for 6 LBs. of lamb shoulder, which is to be rolled >>and tied before cooking for 4-5 hours at 250 in a Dutch >>oven... >> >>I am wondering what I should be looking to find/ask a >>butcher for for this meat... My instincts say that to >>roll the meat I am looking for a large boneless slab >>of meat, but all of the resources I've found indicate >>that lamb shoulder cuts are all rather bony -- should I >>be deboning the meat I buy / having a butcher debone it >>for me? Will I really be finding one cut of meat which >>is 6 LBs, or should I be buying multiple cuts and rolling >>them up / tieing them together? >> >>(The recipe is a Mexican recipe which involves >>rolling the meat up, covering it with sauce in the >>Dutch oven, and cooking it at 250 for 4-5 hours, not >>much mroe than that; I should be able to handle it >>if I can figure out what meat to buy! >> >> >>thanks for any advice, >>Lee > > > I always buy my lamb from a Halal butcher here in Sandy Eggo. He does not > charge me for deboning it and it is the best lamb I have found here. > Shoulder is more strongly flavored than leg of lamb. You can, almost > certainly, make the same recipe from deboned leg of lamb if that is easier > to get. Unless you really like the stronger flavor, leg will work fine and > it is easier to get a nice piece for rolling. > > As it is a Mexican recipe I would like to ask you to post the recipe (and > your question) to: > news:alt.food.mexican-cooking > > You are likely to get many more interesting contributions there. We would > also enjoy seeing your recipe! > > Charlie > > Because it is you, Charlie, I will offer up my most favorite lamb recipe. Banyuls, a sweet red wine from the South of France, near the Spanish border, is often found in decent wine shops. Not really expensive. Using anything else will seriously detract from the dish. * Exported from MasterCook * Epaule d'Agneau à la Catalane Recipe By : published in Saveur in November 2000 Serving Size : 10 Preparation Time :0:00 Categories : Dinner French Lamb Main Dish Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lemons 1 8 lb. boneless lamb shoulder -- trimmed Salt and freshly ground black pepper 10 cloves garlic -- peeled 2 sticks cinnamon 1 lb. ripe tomatoes -- peeled and seeded, or 1 28-oz. can whole peeled tomatoes with their juice 1 bottle sweet banyuls -- (750 ml.) 2 sprigs fresh thyme 2 bay leaves -- (2 to 3) 1. Bring a medium pot of water to a boil over high heat; then add lemons and blanch for 2 minutes. Drain; then cut each lemon into 8 pieces lengthwise, and set aside. 2. Season lamb generously with salt and pepper. Set a large, heavy roasting pan over 2 burners on top of the stove. Add lamb, fat side down, and cook, without additional fat, over medium-high heat, turning once, until well browned on both sides, about 20 minutes in all. Remove lamb, and set aside; then pour off and discard excess fat, and return pan to stove. 3. Add lemons to roasting pan, and cook over medium heat for about 2 minutes, stirring and crushing lemons with a wooden spoon and scraping up any browned bits stuck to bottom of pan. Add garlic and cinnamon, and cook for 2-3 minutes. Add tomatoes, banyuls, thyme, and bay leaves, and cook for 1 minute more. Season to taste with salt and pepper; then return lamb to pan. Reduce heat to low, cover pan tightly with foil, and braise slowly until lamb is tender, about 1 3/4 hour. Remove cinnamon, thyme, and bay leaves before serving. - - - - - - - - - - - - - - - - - - NOTES : Catalan style shoulder of Lamb. Françoise Massot makes this dish with banyuls, a fortified, grenache-based wine from the town of the same name on the French Catalan coast, near the Spanish border. Some good examples of banyuls are available in the United States. -- Alan "I don't think you can win the war on terror." ...George (flip-flop) Bush, 8/30/2004 |
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"alzelt" > wrote in message ... > > > > Because it is you, Charlie, I will offer up my most favorite lamb > recipe. Banyuls, a sweet red wine from the South of France, near the > Spanish border, is often found in decent wine shops. Not really > expensive. Using anything else will seriously detract from the dish. > > * Exported from MasterCook * > > Epaule d'Agneau à la Catalane <recipe snipped> Thank you Alain. This looks very good indeed. I look forward to giving it a go. I've never heard of Banyuls that I recall. I'm sure that our big wine shop will have it. They have just about everything it seems. It is kind of daunting to walk in there and see the thousands of wine bottles. Charlie |
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To me, lamb shoulder baked in oven marinated or not, is the
best meat I ever tasted. Lamb shoulder is such a meat no matter how you prepare it always tastes good. My way: non-marinated lamb shoulder with or w/o bone. Put it in a baking pan, add 1 glass of mixture fifty-fifty water and red wine, add lot of crushed garlic in the wine mixture, cover all with aluminium foil, and put it in a pre-heated oven 450F (230C), for about 2,5 hours. Turn it around after half baking time. We eat it with oven baked vegetables and a cucumber-onion cream-salad. My wife like to pour the salad over baken vegetables. Cabernet-Merlot or Merlot wine is an excellent choice with such baked lamb shoulder and vegetables. Baken Vegetables: After baking a lamb shoulder for 2,5 hours, reduce oven temperature to 375F (190C). In the same baking pan while the shoulder is still in it, remove aluminium foil, and put one larger diced jam (or two smaller diced jams). Return it all in oven. After 5-6 minutes open the oven and add baby carrots and Brussels-sprouts. 5-6 minutes after that, open the oven again and quickly add 2 zucchinis cut in quarters or smaller, 1 small diced broccoli, and a small shredded eggplant. Bake the vegetables cca. 25 minutes in total. After that time, take all out of oven, oil the vegetables with lamb's hot liquid and fat from the baking pan. Salt to taste. DO NOT salt vegetables before baking. Simple. And, very tasty. Salad: 1,5 pound fresh cucumbers 1,5 pound fresh green-onions 0.25 quart yogurt[?] (U.S. liquid quarts - cca. 2.5dl) 0.3 quart sour cream (U.S. liquid quarts - cca. 3dl) White part of green onions cut to real small pieces, green part cut to pieces 0.75" long (or 2cm). Cut cucumber to real small dices. Salt onion and stir, add cucumbers and earlier mixed yogurt and sour cream. Stir well. Enjoy. |
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To me, lamb shoulder baked in oven marinated or not, is the
best meat I ever tasted. Lamb shoulder is such a meat no matter how you prepare it always tastes good. My way: non-marinated lamb shoulder with or w/o bone. Put it in a baking pan, add 1 glass of mixture fifty-fifty water and red wine, add lot of crushed garlic in the wine mixture, cover all with aluminium foil, and put it in a pre-heated oven 450F (230C), for about 2,5 hours. Turn it around after half baking time. We eat it with oven baked vegetables and a cucumber-onion cream-salad. My wife like to pour the salad over baken vegetables. Cabernet-Merlot or Merlot wine is an excellent choice with such baked lamb shoulder and vegetables. Baken Vegetables: After baking a lamb shoulder for 2,5 hours, reduce oven temperature to 375F (190C). In the same baking pan while the shoulder is still in it, remove aluminium foil, and put one larger diced jam (or two smaller diced jams). Return it all in oven. After 5-6 minutes open the oven and add baby carrots and Brussels-sprouts. 5-6 minutes after that, open the oven again and quickly add 2 zucchinis cut in quarters or smaller, 1 small diced broccoli, and a small shredded eggplant. Bake the vegetables cca. 25 minutes in total. After that time, take all out of oven, oil the vegetables with lamb's hot liquid and fat from the baking pan. Salt to taste. DO NOT salt vegetables before baking. Simple. And, very tasty. Salad: 1,5 pound fresh cucumbers 1,5 pound fresh green-onions 0.25 quart yogurt[?] (U.S. liquid quarts - cca. 2.5dl) 0.3 quart sour cream (U.S. liquid quarts - cca. 3dl) White part of green onions cut to real small pieces, green part cut to pieces 0.75" long (or 2cm). Cut cucumber to real small dices. Salt onion and stir, add cucumbers and earlier mixed yogurt and sour cream. Stir well. Enjoy. |
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