| Archive for Downsizer For an ethical approach to consumption |
| gil |
shoulder of lambHow would you recommend cooking it ?I also have : veg : onions, carrots, celery, broad beans, spuds, peas, PSB/kale sprouts; pulses : various lentils, split peas yellow or green, various dried/tinned beans fruit : damsons, quinces, brambles, red or black currants, rasps, fresh figs, apricot paste loads of spices plenty of wild fruit jellies wine Suggestions, please ! 
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| ian1 |
this is really ,really nice
www.recipezaar.com/Incredible-Slow-Roasted-Shoulder-of-Lamb-277732 hope that helps |
| Snowball |
I have a leg of lamb marinating at the moment with mushrooms, garlic and anchovies. |
| VM |
Did a very nice Hugh Fearnley-W shoulder of mutton which I expect would work well for lamb as well.
Was called with Moroccan spices - i.e. garlic, cumin, paprika, cinnamon, can't quite remember what else (fennel?)- slow roasted and very good. River Cafe recipe for slow-roasted pork uses lots and lots of fennel seeds, lemon, garlic and chilli - can't see why this wouldn't be good for lam also. Or we just used to bone it and stuff it with spinach and garlic and roast fairly gently. |
| Behemoth |
My tummy is saying a proper authentic curry, achar maybe, basicaly pickling spices, youghurt, onion..... |
| Bebo |
Bone and cube it, fry in olive oil to seal and remove from pan. Gently fry some thinly sliced onion and garlic. Once softened add 1 teaspoon each of chilli powder, ground cumin, ground coriander and tumeric and stir well. Pour over a tin of chopped tomatoes. Put the meat back in and give a good stir. Add stock to cover and chuck in a couple of really hot chillis (scotch bonnets or habaneros if you've got them). Stir in a tablespoon of chutney (I use green tomato or apple and courgette chutney). Leave to simmer until tender. Chuck in a tin or two of chick peas or other legume of your choice. Simmer some more until the sauce thickens nicely. Fish out the chillis before serving, unless you are feeling brave. Serve with rice (or carbohydrate of your choice). |
| cqueenie |
Roll it with haggis in the middle and slowly roast it, lots of veg and some lovely homemade jelly!
Yum yum! |