Lamb Shoulder £3/kg (down from £8.98/kg) @ ASDA
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Lamb Shoulder £3/kg (down from £8.98/kg) @ ASDA

26
Found 29th Mar 2011
Sounds like a bargain to me. Any advice on cooking it would be great, I've only ever done legs or chops!

direct link:

groceries.asda.com/asd…372
- sheffgrow259
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I use it in broth, not really the best joint to roast but it makes a braw broth!
Hot for me and as for cooking it.

Long and slow with garlic and rosemary or whole spices or chilli and honey. 150c for arond 3 hours then blast it for 20-30 mins for a crispy skin.

lovely
Original Poster
Mmm both sounds good. Googling braw now.
Agree, cook it slow for best results. Double NOM.
cook it in a slow cooker yummy.
tried this reciepe well nice
slowcookerrecipes.org.uk/leg…htm
Edited by: "nightstud" 29th Mar 2011
Is it boneless? If not, buy a whole shoulder (should be a bargain at this price) and carefully carefully cut out he bone, leaving a single shoulder piece. Flatten this out on a block and place four meat string ties underneath it. Rub a small amount of oil into the meat, and then decorate it, as if it were a pizza, with chopped flat leaf parsely, chopped black olives, chopped anchovy fillets (drained from a jar), chopped garlic, salt, pepper.

Carefully roll the shoulder up and tie it tightly. Roast at 150C for 3-4 hours. Rest for 15mins, and serve in 1/2 inch slices.
Original Poster
Sulphur Man

Is it boneless? If not, buy a whole shoulder (should be a bargain at this … Is it boneless? If not, buy a whole shoulder (should be a bargain at this price) and carefully carefully cut out he bone, leaving a single shoulder piece. Flatten this out on a block and place four meat string ties underneath it. Rub a small amount of oil into the meat, and then decorate it, as if it were a pizza, with chopped flat leaf parsely, chopped black olives, chopped anchovy fillets (drained from a jar), chopped garlic, salt, pepper. Carefully roll the shoulder up and tie it tightly. Roast at 150C for 3-4 hours. Rest for 15mins, and serve in 1/2 inch slices.



*drool*
Bargain!
As others have said, cook it low and slow (3+ hours works best)...
Go buy from Tesco now and get a nice DTD voucher X)
I agree - cook it slow.

It's quite hard to present it nicely though! You can't really carve it. You just end up with a mess of meat and gloopy fat with juices, when it's still warm.

when it cools down and the fat solidifies, you are a bit put off as it looks like someone has grated a block of lard over it!!
brill - added one to my thursday delivery
Get a slow cooker ball up a decent amount of foil and place meat on that along with herbs etc sprinkled over the top etc and then slow cook that way it doesn't sit in any fat and it stays awesomely tender.

Cut into the lamb and press some cloves of garlic and sprigs of fresh rosemary into them too
Edited by: "Rich44" 29th Mar 2011
HERE 15 mins in.
surely this has never been £8.98 a kilo oO
Lamb shoulder is great for Moroccan tagine. I put 6 in my last batch. It ends up incredibly tender.

I use this recipe and people love it:

bbc.co.uk/foo…696
I agree with the above comment,brought a 1.8 kg from the butcher and it cost me less than a tenner
FrootCake

*drool*



Sound Like an M&S ad!!

HEAT - and Im Hungry
I have found the best way to cook it is to get a roasting tray, chop a couple of onions and carrots in half and place them on the bottom. Turn your oven on and turn it up to maximum. Do not worry about the fat or trying to trim it, the slow roasting makes it all come out and go into the bottom of the pan. Rub the joint (bone in or out, makes no difference) in a little olive oil and then rosemary, thyme, parsley (either fresh or dried) and some salt and pepper and rub it in all over. Place the joint on the veg and when the oven is at it's hottest turn it down to 140 degrees and place the meat in it and leave it alone for 4 hours. As someone else said the meat falls apart so do not try to slice it thinly, cut thick (1cm) slices and just place a couple on each plate. Drain off most of the fat and then use the juices to make a gravy, deglazing the pan with a glass of red wine and remember to put a spoonful of jam (blackberry is best) into the gravy to sweeten it as it goes better with the meat.

We have this every couple of weeks and prefer it to any other lamb joint except a curry made with the same joint cubed and turned into a slow cooked (3 hours) Lamb Rogan Josh.

Best joint of lamb by far. Go on - try it. You will never go back to leg of lamb!
Is this in the packet or do Asda have an instore butcher I can get it from?
All kinds of ways - flash fry to seal it, then slow cooker or pressure cooker (http://missvickie.com/howto/times/timingframe.html). Oven as other mentioned.

Potentially better tasting than chops.
is it frozen or with the packed meats
RJK3

Potentially better tasting than chops.

Definitely.
Nice,
made a special trip to Asda for this, it was on offer, but £4 not £3... still a good deal, & £3 on their website.. no wonder I shop elsewhere...
Yeah, was £4 in Stafford too.
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