NEED HINTS FOR COOKING LARGE LAMB SHOULDER

[BROWNY]

Can someone help please? I usually buy leg of lamb, but this joint was so large and a reasonable price. How do I cook it? Does it need longer in the oven to make it tender? Help please, I know you won't let me down!

If it's on the bone it needs to be cooked at 180C/350F/GM4 for 15 minutes per pound, plus an extra 15 minutes at the end if you want it medium. For well-done, cook for 20 minutes per pound plus an extra 20 minutes at the end if necessary.

If it's boneless and stuffed, it needs to be cooked at the same temperature for 25 minutes per pound plus an extra 25 minutes at the end for medium, and for well-done cook for 30 minutes per pound plus an extra 30 minutes at the end.

I always put it in the oven as wwb says for the tinmes but i leave it in the oven for a couple of hours once its cooked (with the oven off) This seems to tenderise it beautifully

you cook it the same as leg - it's cheaper because it's fattier and is a bitch to carve on the bone. It does taste nicer though imo.

If its not for dinner tonight you can do it the Nigella Lawson way. put the whole shoulder in a large roasting tin and put in a couple of peeled carrots and an onion, top up with stock or boinling water (about 1/2pt) and tent with foil cook in the oven on the lowest setting overnight or slightly higher for five hours.

To carve pull apart with 2 forks (a bit like crispy duck) sprinkle over some chopped mint and lemon juice or pomegranate seeds and serve with salad or whatever takes your fancy red peppers and feta goes nicely.

Leftovers taste fantastic reheated slightly and stuffed into pitta bread with hummous.

oooh,thanks everyone!! Especially like the sound of Nigella Lawson's Girlesmum!! Will try it for tomorrow night's tea! Yummy!!

Just wondering if anyone else had an lovely recipes for me? Pleaaassseeee

anyone?

anyone?

I cook my shoulder of lamb really slowly so it is really tender and falling off the bone - if it's cooked right you can just pull out the blade with a small twist so it's easy to carve. I do it on Fan Oven 160 (gas 4 or 5 I think, 180 normal oven i think))at 40 mins per lb and 40 over dep. on how it's going. MMMMmmmm..

god I fancy some lamb now - just for that houmous and pitta.
When we have a roast I chop up some rosemary and garlic, mix it up with olive oil and stab the joint then fill cavities with the mix. Another Nigella.

Thanks ETM and cupcakes, I'm cooking it tomorrow for treat for my Dad, I love the smell of lamb cooking.... oooh,I'm getting hungry now!

the moro cookbook has a completely fab recipe for stuffed lamb shoulder. Quickly, you need to debone the shoulder (i get the butcher to do it for me), which makes it easy to carve. Then you have to make saffron rice (can't think of the recipe offhand, maybe I'll find an online link I can post), cook the rice first, then stuff it in the lamb, tie it all up with string, pop it in the oven, and hey presto, it's done (after a given length of time obviously, I really am going to have to find this recipe!). completely totally delicious and fantastic for a dinner party as it looks as though you have spent many many days preparing and cooking such a wondrous dish !

O,does sound impressive, please... you've got to find the receipe for me, I'm absolutely useless without written instructions!!

this is the saffron rice recipe (do add more cinnamon than it says by the way...), and I'll see if I can find the lamb bit....

Stab it all over and fill the stabs with rosevamry and garlic (either mashed or slivers). Rub with olive oil and season with salt and pepper.

Cook it loooong and slooooow as other have said (max 180 convetnional oven).

Baste every so often. I tend to pour in a wee bit of boloing water into the roasting pan, which then "browns" up from the juices, and use that to baste.

If you want , you can put the lamb on top of a layer of thickly sliced potatoes (don't bother to peel) annd they too will then cook in the juices.

Shoulder of lamb on the bone is sooooo tasty - all that bone there to give it flavour - even if it is a bugger to carbe.

I think you put as much of the rice as you can fit into the lamb, tie it up with string and pop it in the oven (you'll have to work out roasting temps and times I'm afraid... I'm at work no-where near a moro cookbook!). Then, when it's done, out of the oven, carefully remove the rice stuffed meat, pop onto board for carving (which is easy because you have no bone in the middle), put the roasting tray back on the hob for gravy, add water (a bit) and some orange blossom water (from middle eastern/persian shop), and get the gravy going. Pur rest of saffron rice into big serving dish, carve lamb and rice, put on top (artfully arranged!), and then you could s[rinkle with more roasted pine nuts before then pouring on orange blossom gravy. Serve with a salad and some salted yoghurt on the side (sounds mad, but is delicious with the lamb...). Bloody delicious.