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Nov 17, 2007 01:48 PM

Lamb shoulder, bone and all

Because it was cheap, I bought 2 lamb shoulder roasts at the store yesterday. I will freeze one, but would like to cook the other. What would you do with this? I suspect slow cooking would be best - more like braising. Any recipes, suggestions, etc?

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  1. I've wanted to do something like this for the longest time, just never got around to it. You could do a slow roast. Lemons, herbs de provence perhaps, or just fresh thyme if you like -- or fresh rosemary. If I were doing a braise, I'd got with a tomato base, and get this, a puree of shelled chickpeas ! Those two ingredients go extremely well with lamb.

    1. Braise for sure. I'd go with basic aromatics: onions, carrots, garlic, rosemary, marjoram and bay leaf. Red wine and braise until tender Chickpeas would be nice in there too.

      1. Ok then. Tomorrow. Red wine, plenty of garlic and fresh rosemary. Salt and pepper. I think that's it. I'll brown the lamb first, then do it in a tight casserole at 300o.

        Will report.

        4 Replies
        1. re: Nyleve

          Yes, but the question is how long? More specifically, to what internal temp??

          The question is whether the lamb shoulder (like the leg) is a cut of meat that can be cooked to a medium temp inside, say, 135-140, or if it is more like a pork shoulder, with lots of tough collagen-like fat, which will require it to be cooked to a higher temp, say, 190-200, for more of a fall-apart kind of braise. This is the big question in my mind. I've not done the shoulder...

          1. re: woodburner

            I'm inclined to go for a fall-apart braise. Sort of like what you'd do with lamb shank. Leg - never. But the shoulder I suspect can take that kind of treatment.

            1. re: woodburner

              I have roasted shoulders, and while they're a b*** to carve they're really delicious - I like the meat better than leg, to be honest. But I agree that a fall-apart braise is a pretty swell idea, too. You could even do something along the lines of a cassoulet - put the seasoned shoulder in a pot with a bouquet garnie, some chopped onion, some soaked white beans and enough liquid, and cook it all covered overnight in a very slow oven.

              Nyleve will bridle at this, as does my father-in-law, but there are some excellent traditional French recipes that call for cooking the leg this way...

              1. re: Will Owen

                Oh, it's OK. The French can have their braised lamb leg, if they want it. And if I were invited for dinner I'd certainly accept! I just prefer a nicely pink-ish meat if I'm doing it myself.

          2. Shoulder of lamb is a great favourite of mine. Braising is excellent. We use our Big Green Egg and cook the shoulder at 250 for 10 hours. People are right in that the meat should fall off the bone. The shoulder is very fatty. So, brown the shoulder on top of stove and use whatever you like for the braising liquid and vegetables and cook in a slow oven.....maximum 300....enjoy. By the way, shoulders of lamb are very expensive in our city here in Canada. I am jealous that you can get them cheap. They should be cheap!

            1 Reply
            1. re: Deborah

              Don't know what city in Canada you're in, but I bought my shoulders at a No Frills in Peterborough Ontario. They were under $10 each. Not big, mind you, and much of it will be bone of course. Oh - and they were vac-packed, not frozen! That's why I bought 2 - it usually costs more.

            2. I know the fate of one is decided, but you should use the other to make gyros. Lamb shoulder is perfect for this as you usually hack up the meat anyway so the odd angles of the bones and meat shouldn't be an issue. They are best with the lamb rare so it can be pink still.

              I normally marinade it in a little olive oil, garlic, lemon juice then sear it with some onion and serve it with the sauce made with greek yogurt on a pita with some lettuce and feta or hummus if you want. The BF is pretty addicted to homemade gyro.