Ingredient: Lamb - Shoulder of Lamb |
|
Category: Meat - Lamb
Season: June, July and August (Frozen NZ Sept - May)
Shoulder of lamb is the commonest, most popular cuts for roasting.
It is more economical than leg and has sweeter meat because it is interlaced with layers of fat which melt and keep it moist during the cooking.
Some people are averse to shoulder because they think it is hard to carve, though I feel a really sharp knife solves most problems.
Most chefs prefer to cook meat on the bone as it definitely has more flavour and the meat cooked nearest the bone is the best part.
However, the bones can be removed and the joint rolled neatly , making it much easier to carve, so it’s just a matter of personal taste in the end.
Matching Lamb to wine table |