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Lamb Shoulder

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I just picked up a bone-in lamb shoulder from my local farmers market. Not quite sure the best way to prepare.....was just thinking of a slow braise with red wine, veggies (carrots, garlic, celerey, etc.). Is it a problem that the bone is still in?? Should I try to trim prior to preparing or can I wait until the meat is tender following the slow braise?

All advice and or recipes are apprecited.

chowfreak

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  1. I love braised lamb. Bone in is no problem. Do trim as much fat as you resaonably can, it can give an off flavor.

    I love to add wine, cinnamon, cloves, cumin, raisins, maybe dried apricots, a bit of hot red pepper, lemon and then serve it with couscous. I don't have a recipe, however.

    1. Reserving one pound of the shoulder for later lamb ragu is something I'd do...great and easy, basic tomato sauce simmer cut up lamb with a big bunch of basil thrown in (recipe borrowed from Mario Batali)
      http://www.chowhound.com/topics/360709
      http://www.foodnetwork.com/food/recip...

      The braise sounds nice, with rosemary, sage, thyme, garlic . . .

      1. I have been using lamb shoulder ever since I had gone to my Greek butcher looking for a more expensive cut for a recipe for a stewed dish and he told me to buy the shoulder. I have him cut the slices in half and use it that way for my stews and it is delicious and meater and less fatty than other cuts I've been told (via recipe) to use!