British lamb shoulder £5/ kg @ Morrisons - HotUKDeals
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British lamb shoulder £5.00/ kg @ Morrisons

£5.00 @ Morrisons
Bone-in - but you get to choose between the upper & lower end of the shoulder, eg my piece weighed 1.1kg so it's not the whole shoulder (though I guess you could ask the butcher to do you a whole shou… Read More
luvsadealdealdeal Avatar
3m, 3w agoFound 3 months, 3 weeks ago
Bone-in - but you get to choose between the upper & lower end of the shoulder, eg my piece weighed 1.1kg so it's not the whole shoulder (though I guess you could ask the butcher to do you a whole shoulder if you want more). This is a good thing as it means you can get the best end with more meat instead of bone. I'll post a picture typical of what I got.
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3m, 3w agoFound 3 months, 3 weeks ago
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1 Like #1
https://smhttp-ssl-33667.nexcesscdn.net/manual/wp-content/uploads/2015/06/lamb-shoulder.jpg
#2
I'm really craving lamb today really badly. I prefer leg of lamb.
2 Likes #3
Never be too proud to accept you made a mistake! :)

I went back to Morrisons to get 4 more for the freezer & engaged yon happy butcher in playful conversation. It turns out that shank end - see my first picture - has a lot more bone in it than blade end (pic follows). So I bought 4 of those instead.

http://www.onlinebutcher.co/files/images/meat/KUNCKEL%201.2%20SHOULDER%20LAMB-listing-main-550.jpg
#4
They always show the neck fillet still in place on promo images of shoulder blade joints, yet it's mysteriously never there when you come to buy.
#5
same price in tesco fresh counter. bought some as morrisons drive away and prefer tesco
#6
Mmmm, mouth watering. What's the best way to cook this cut? Have only cooked leg in the past.
#7
wirdy
Mmmm, mouth watering. What's the best way to cook this cut? Have only cooked leg in the past.

I cooked my first bit today - delicious - I stuck in 5 garlic cloves sliced in 2 so 10 pieces - whacked it in the oven from cold but up to 225C for 25 mins - reduced oven to 50C for 2 hours - then left it in whilst I increased heat ready for potatoes & parsnips again 200C, took the meat out after 10 mins of that, to rest for about 45 mins, it was really tender & much of the fat had rendered down, pink in the middle still, the garlic slices were not sharp but sweet
#8
luvsadealdealdeal
wirdy
Mmmm, mouth watering. What's the best way to cook this cut? Have only cooked leg in the past.
I cooked my first bit today - delicious - I stuck in 5 garlic cloves sliced in 2 so 10 pieces - whacked it in the oven from cold but up to 225C for 25 mins - reduced oven to 50C for 2 hours - then left it in whilst I increased heat ready for potatoes & parsnips again 200C, took the meat out after 10 mins of that, to rest for about 45 mins, it was really tender & much of the fat had rendered down, pink in the middle still, the garlic slices were not sharp but sweet
Have you ever considered using a Meat Thermometer, takes care of the guess work?
banned#9
Never paid more than £5 for lamb shoulder
#10
YouDontWantToKnow
Never paid more than £5 for lamb shoulder

is that on the market or a local farm? Morrisons lamb is pretty good quality plus you know they sourced it properly
#11
ssaass
luvsadealdealdeal
wirdy
Mmmm, mouth watering. What's the best way to cook this cut? Have only cooked leg in the past.
I cooked my first bit today - delicious - I stuck in 5 garlic cloves sliced in 2 so 10 pieces - whacked it in the oven from cold but up to 225C for 25 mins - reduced oven to 50C for 2 hours - then left it in whilst I increased heat ready for potatoes & parsnips again 200C, took the meat out after 10 mins of that, to rest for about 45 mins, it was really tender & much of the fat had rendered down, pink in the middle still, the garlic slices were not sharp but sweet
Have you ever considered using a Meat Thermometer, takes care of the guess work?

I like my red meats underdone so not really relevant - I prefer it only warmish in the middle
#12
luvsadealdealdeal
ssaass
luvsadealdealdeal
wirdy
Mmmm, mouth watering. What's the best way to cook this cut? Have only cooked leg in the past.
I cooked my first bit today - delicious - I stuck in 5 garlic cloves sliced in 2 so 10 pieces - whacked it in the oven from cold but up to 225C for 25 mins - reduced oven to 50C for 2 hours - then left it in whilst I increased heat ready for potatoes & parsnips again 200C, took the meat out after 10 mins of that, to rest for about 45 mins, it was really tender & much of the fat had rendered down, pink in the middle still, the garlic slices were not sharp but sweet
Have you ever considered using a Meat Thermometer, takes care of the guess work?
I like my red meats underdone so not really relevant - I prefer it only warmish in the middle

I worked in a drudge role in a 5* restaurant when I was 16 - really posh place with nearly 20 chefs & under-chefs - the beef got delivered in half sides & they butchered it in-house.

The chefs enjoyed eating the beef completely raw - only the best bits I guess - but no lemon juice etc added to make it semi-cooked. Thin slices of top raw beef - delicious :)
#13
AnnaMak
same price in tesco fresh counter. bought some as morrisons drive away and prefer tesco


Ive checked fresh counter and its priced £10 per kg.. must have missed it

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