What can I do with a lamb shoulder??

[thedailymailisbogroll]

Because this is the biggest lamb shoulder I have ever come across. It came in what my local butcher call a 'surprise box' i.e. you've got no idea what's turning up because it depends what's in the shop at the time.

I don't eat lamb, but DH and the kids do. DH will eat almost anything and has a penchant for very spicy foods, the children less so. One of my children isn't too fond of chewing meat (he has additional needs) so anything that wont turn it into shoe leather would be fab

Something like this? www.bbc.co.uk/food/recipes/slow_cooked_lamb_26033

Cover it in Indian spices, wrap it in foil and slow cook it for the whole day!!!

Oh slow roasted and by slow I'm talking 6 hours on a low heat with garlic rosemary and some wine and stock. Will fall off the bone and not require any chewing

We had lamb shoulder just plain roasted yesterday (per Delia Smith instructions) ... delicious. Lots of fat and bone, less actual meat than you would have thought from the size of it. But the meat was lovely. Very tender and juicy. The fat keeps it moist.

Slow roast it with garlic, rosemary and olive oil and it will be really tender and fall apart - you can then make a curry/ spicy sauce for some of it. The rest can either be eaten as is or made into a special Shepherd’s pie or in pittas with salad and tzatziki

This Hairy Bikers recipe (just the confit shoulder of lamb bit):

www.google.co.uk/amp/s/www.lifestylefood.com.au/recipes/11822/trio-of-welsh-lamb-with-three-root-vegetable-mash-and-buttered-kale.amp

Do cook it for the full 6 hrs, though. It’s absolutely gorgeous and has been a winner with both my (fairly picky) DC and my (ridiculously picky) father! And I promise you can’t taste the anchovies...

When you’ve eaten it, use the bone to make a lovely rich meaty stock, perfect for making French onion soup with.

Have you got a casserole pot it will fit into? If so I have a recipe with spices (cumin, coriander seeds, cinnamon, a little cayenne, black peppercorns) stock and chickpeas... you can find similar ones if you search for Moroccan lamb ... really nice and gentle enough for dc

I made this recently and it was delicious:

marocmama.com/braniya-lamb-and-eggplant-tajine-for-sundaysupper/

KLEFTIKO!

Oh its the absolute bomb and I am salivating at the thought.

All you need to serve it with is lemony tatties

Corrrrrrrr

But I guess it does depend on whether or not you can fit it into a casserole dish. Otherwise I’d slow roast it.