The Mudcat Café TM
Thread #165215   Message #3973213
Posted By: Steve Shaw
24-Jan-19 - 05:13 AM
Thread Name: BS: Recipes - what are we eating?
Subject: RE: BS: Recipes - what are we eating?
Gloucester Services sell mutton. It's one thing I haven't bothered to buy there because my local butcher's lamb, reared on his own farm, is as good as it gets. I buy the biggest whole shoulder, on the bone, that he can get me. Be wary of "whole shoulders" in supermarkets because they often remove the fillet to sell separately, which is the best bit. My shoulder usually comes in at seven or eight pounds. I'm not interested in small cuts of lamb (except for shanks) such as those little half-shoulders because I can't get the desired cooked texture in the reduced cooking time needed (for the same reason I don't buy smaller chickens than 2kg for roasting). Cooking the large shoulder is as easy as it gets. Put the meat skin side up in a large roasting tin. Season, then add a few small sprigs of rosemary. Put into a very low oven (120-130C) for about five or six hours. If you like you can turn up the heat for the last 20 minutes to crisp up the outside to get the lusted-after Maillard reaction. After that it needs a good resting, an hour in a warm place not being too long, though half an hour will do. The sticky bits left in the roasting tin make superb gravy. I tend not to roast veg with lamb. Instead I'll boil up some carrot, onion, celery and herbs for half an hour to make some veg stock and use that for the gravy (Mrs Steve always gets that job). It doesn't get any better than that. I'm not a fan of legs of lamb because they are not as tasty as shoulder, they're pound-for-pound more expensive and the meat next to the bone never really gets there for me somehow. I know that some people push garlic cloves into the meat. That's very nice for the hot roast but if I have leftovers for two or three more meals I don't necessarily want a garlicky whiff every time. In our house we can never have enough cold roast lamb. It's good for four or five days in the fridge.