I just love lamb shoulder - SO forgiving...

Discussion in 'Professional Chefs' started by recky, Mar 29, 2013.

  1. recky

    recky

    Messages:
    265
    Likes Received:
    28
    Exp:
    Owner/Operator
    It's Easter time, and that means lamb over here. I'm doing boned lamb shoulder, stuffed with gremolata and tied into a roll. Seasoned on the outside with sea salt, fresh ground pepper and fennel seeds. Plonked into a casserole with aromatic veg and water, blitzed for 40 mins at 200° (Celsius, that is), then down to 160°C for two hours. Then I've kept it in its juices in a bain marie for three hours and it's still great!

    Try that with a rack or saddle of lamb...
     
    davehriver and tjsbeer like this.
  2. pirate-chef

    pirate-chef

    Messages:
    183
    Likes Received:
    18
    Exp:
    Professional Chef
    we have been doing a lot of lamb lately. confit front legs and neck then glazed in lamb for service, also the back legs and saddle butchered seared and 57 degrees for 1 hour or so perfect after a hard sear or blow torch first. \
     
    davehriver likes this.
  3. recky

    recky

    Messages:
    265
    Likes Received:
    28
    Exp:
    Owner/Operator
    Mmmh, Pirate, would you mind elaborating on the confit of front legs and neck??!! Thanks :)
     
  4. pirate-chef

    pirate-chef

    Messages:
    183
    Likes Received:
    18
    Exp:
    Professional Chef
    deep gastro, garlic bay leaf thyme and any other herbs you have in mind. 75 celsius 8 hours plus, take it out rest in the fat until you can handle it. seam out the muscles with your hands its incredibly easy to break them down shread them then. skim off the oil and the lamb fond will fall to the bottom.