I might have treated it like a pork shoulder and done a low and slow, say 225 degrees for 4 or 5 hours, uncovered the last hour.
Thanks!
I may have hit the wrong button just now. Hope I didnât flag something by mistake.
I posted upthread, at the end of January, that weâd picked up a bargain full shoulder. Itâs now defrosting for tomorrow night. The plan is definitely to cook it low and slow so that, effectively, we end up with pulled lamb. Simple accompaniments - peas and roasted butternut squash - and gravy, of course.
All smoked! Now the braise, then the roast�
This part isnât in the recipe.
âWe brine a whole lamb shoulder and smoke it over hardwood for a couple of hours. Then we braise it in pomegranate molasses until the meat is tender enough to eat with a spoon. Finally, the lamb shoulder is finished in a hot oven to crisp up the exteriorâ
This IS in the recipe
"Preheat the oven to 475°F. Place a rack on a baking sheet. Drain the lamb and pat dry. Put the lamb on the rack and roast until well browned on the exterior, about 30 minutes. (Or sear the lamb over a medium-hot grill for 15 minutes until well browned on all sides and nicely charred in places.) Lower the oven to 300°F.
Transfer the lamb shoulder to a large roasting pan. Mix the pomegranate molasses with 8 cups water in a bowl and add to the pan. (The liquid should come about halfway up the shoulder; add water if needed.) Drain the chickpeas and add them to the liquid. Place a sheet of parchment paper over the lamb and cover the pan tightly with foil.
Braise in the oven until the lamb shreds easily with a fork and the chickpeas are tender, about 5 hours. Let the lamb cool in its braising liquid in the refrigerator overnight."
So does the smoking for two hours replace the âroasting until well brownedâ for 30 minutes? Iâm following a 3 or 4 hour smoke with the braise, but am guessing the âbraise until lamb shreds easilyâ will take less than five hours.
Uh ohâŚthe chickpeas may take the whole five.
After braise.
I will âlet the lamb cool in its braising liquid in the refrigerator overnightâ.
Tommorow, "the lamb shoulder is finished in a hot oven to crisp up the exteriorâ
In the event, we hadnt cooked it long enough to âpullâ but it was still very tender. Lots of leftovers - frozen one batch of very well trimmed meat for shawarma and another, finely chopped and mixed with the leftover veg and gravy for shepherdâs pie. Three meals for twelve quid - bit of a bargain, IMO.
Looks faaab!
I googled âlamb blade roastâ and found this thread!
This one looks a little different, but not much. âOn saleâ, but a dollar more per pound.
These seem a bit meatier, and have no (obvious) spine.
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I cooked exactly this just a week ago. It worked out very well. Adapting this:
I did this:
Pre-heat oven to 425.
Roughly chop onions and stewing veg (garlic, carrots, celery, leeks, mushrooms etc. but just carrots would be fine) and mix with a little oil in a dutch oven. lightly oil/salt/pepper the lamb and sit it on top of the veg. Into the oven for about 25/30 minutes with it to get some colour going, turning the lamb after 15 minutes.
Remove to low burner and reduce oven to 350.
Stir in 1 14oz can of chopped tomatoes, 1 can of red wine and 1 can of chicken or beef broth/stock and just a little tomato paste. Also a few herbs if you have them. Bring up to simmer, cover with a well fitting lid (I used foil plus lid)
Cook in oven for 2 hours, remove lid and cook for a further 30 minutes.
Remove lamb and pass liquid & veg through a sieve, squashing a bit with a spoon.
Serve carved/lightly pulled meat with strained sauce.
Good with mashed potatoes and green beans.
Oooo! That looks and sounds good!
I think both shank and shoulder are âbraising cutsâ, and I think that means they are often interchangeable.