Roast Lamb help

[flowerfee]

For New Year’s Day, I wanted to do roast a piece of lamb in a homemade jerk marinade that I normally use on chicken. I was just wondering what the best piece of lamb would be for this? I was thinking leg rather than shoulder as when I’ve tasted lamb shoulder previously, it was very fatty (although this may have been a cheap piece of meat). I am planning on cooking the lamb in the oven btw.

TIA!

Oh I'm not sure I've ever heard of jerk lamb.

Haha it might be something I’ve made up in my mind! Jerk pork is a big delicacy in Jamaica and as I don’t eat pork, I thought lamb would be a good substitute

Could you do Jerky Turkey? You'd probably be able to get a cheap frozen one

I am sceptical about jerk lamb but reading along to see if anyone has made it.

I'm a bit sceptical too but perhaps it's just that I like it with redcurrant jelly and red wine gravy so bloody much!

Jerk lamb sounds lovely, as lamb is similar to goat. I'd probably go for a gratin, or roasties and creamed spinach/Cauliflower/broccoli cheese. Or rice and peas and plantain if your guests are not adventurous.

If you're going for traditional roast sides, keep your lamb simple.

I think jerk lamb would be great! I'd definitely go for leg, and I'd be looking to make some appropriate side dishes to go with the 'jerkiness'

Jerk lamb sounds lovely, as lamb is similar to goat.

Ok you've swayed me. Jerk Goat is indeed amazing.

@flowerfee you now need to invite us all around so that we can try it for ourselves!

We prefer s shoulder - cook low and slow. The fat should melt away leaving lovely tender meat.
Follow the Jamie Oliver method but slap jerk seasoning all over first.

Leg is a much drier cut.

I've got 2 lamb shoulders in the freezer, we've been waiting for the girls to go back to uni as they don't eat lamb. I'm definitely jerking one. The other, I'll go Greek.

I'm doing something similar with leg on NY Day.

Rub in marinade, cook covered at 175 for 4 hours.

Meltingly tender.