Home Forums Recipe Swap Shoulder of Irish Lamb

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  • #132080

    Anonymous
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    Good offer in Super U today, made a great dinner, roast, with garlic, white wine, olive oil, tyme, rosemary, bay, seasoning, and flageolet, delicious :yahoo:

    Will post full recipe if interested, (typical Easter Din,for Mrs B,s family), just a rehearsal today, for their arrival :-).

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    #132084

    Stinky
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    Have not had lamb in ages Bill, price prohibitive, but am drooling as I type.
    Recipe puhlease….

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    #132105

    Anonymous
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    Don’t drool on it when you print it Stinky :-)

    Ingredients :

    1 épaule d’agneau (1 à 1,2 kg) / 1 lamb shoulder 1 to 3 kg

    2 branches de romarin / 2 sprigs of rosemary

    2 feuilles de laurier / 2 bay leaves

    quelques brins de thym frais / few sprigs of thyme

    20 cl d’eau (ou de vin blanc sec) / 20 cl of water (but best with white wine !!!!!)

    ail / garlic

    beurre sel, poivre / butter, salt, pepper

    Préparation
    1.Préchauffez le four sur th. 7-8/220°. / Pre heat the oven at 220°c
    2.Enduisez 1 belle épaule (1 à 1,2 kg) d’huile d’olive et placez-la dans un plat à four./Coat in olive oil and place it in an oven-proof dish
    3.Parsemez de 1 ou 2 branches de romarin, 2 feuilles de laurier et quelques brins de thym frais./Put the rosemary, thyme, and bay leaves on top
    4.Versez au fond du plat 20 cl d’eau (ou de vin blanc sec), ajoutez autour de la viande 2 têtes d’ail ouvertes en deux dans la largeur./Pour in the bottom of the dish 20 cl of water (or WHITE WINE …) and add 2 garlic heads cut in two widthwise
    5.On peut aussi piquer des gousses d’ail crues pelées dans l’épaule./You can also prick the skin and insert several cloves of garlic in the meat
    6.Mettez à cuire dans le four 35 à 40 mn pour une chair rosée à coeur./Cook for 35 to 40 mins (or more, 40 to 50 mins if you don’t like pink meat)
    7.A mi-cuisson, salez, poivrez et répartissez quelques noisettes de beurre sur la viande./At 20 mins, salt, pepper it and put some butter on top, baste it.
    8.Arrosez régulièrement avec le jus./Spoon the juices regularly over the meat

     

    What I’ve done tonight, after 40 mins I added a tin of “flageolet” (beans), and after 10 mins, let it rest for another 5 mins.

    Et bon appetit ! ,

    Mrs Bill :rose:

     

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    #132177

    Blue velvet
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    A beautiful dish , one of my favourites!  :rose:   Thank you Mrs Bill! :rose:

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    #132335

    Anonymous
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    Just how I cook mine except I make slits in the joint and poke the garlic in them, the aroma of the rosemary wafting round the kitchen is out of this world! Because alcohol is a no no for us I squeeze the juice of half a lemon into the water that I put round the joint, it helps to cut the grease a little as well as giving it a nice flavour. All the juices boiled up in the roasting tin after some of the fat is drained off makes brilliant tasty gravy! So I’m with you Mrs. Bill – top dish :good:

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    #132451

    Anonymous
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    Look out for it in S U, if there is any left tomorrow, will be snapping up for the freezer, was a good buy :-)

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    #132525

    Andrea Turner
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    I brought a couple of Irish lamb shoulders when it was on offer at our SuperU express before christmas – very tasty and cheap.
    I did one Weeping Lamb and the other basted in gin with rosemary.

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    #132877

    Blue velvet
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    Interesting Andrea gin & rosemary  :rose:

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    #132978

    Andrea Turner
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    Very tasty and as I do not like drinking gin not a waste really.

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    #133067

    Anonymous
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    Recipe please Andrea :-) sure I can spare a bit of tonic, it’s not a full bottle?

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    #133089

    Andrea Turner
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    Just pierce the lamb in several places and put in sprigs of rosemary then put the lamb in a roasting tray rub in some melted butter and season then pour over with gin and just keep basting during the cooking time – depending how well cooked you like your lamb. Also keep adding a little more gin during the cooking to make sure the fats do not dilute it too much. I use one of those small bottles – all of it !!! The gin gets into the lamb via the slits and gives it a yummy taste. If you want to you can add garlic but I find that detracts from the taste.
    Enjoy Bill

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    #133202

    Anonymous
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    Thanks Andrea, will give that a go, next time we see a ‘lamb offer’, sound interesting :-)

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    #133212

    Blue velvet
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    That’s sounds unusual  Andrea and very tasty , where did you find the idea from? Cooking in Gin?  Never heard of it before but I suppose from wine, beer, cider , it’s not a million miles away.  :rose:

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    #133227

    Andrea Turner
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    It is a recipe I made up. We had half a bottle of gin left from when family were over years ago when we lived in the Oise and as we do not drink gin I didn’t want to throw it away but didn’t know what to do with it so I decided to try basting a leg of lamb with it as we had one in the freezer and I knew rosemary goes well with lamb so combined the two. We loved it and so have others I have cooked a leg of lamb this way for.

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    #133277

    Blue velvet
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    That’s a great answer, it funny I’ve had over the years, stuff bought in. For family & friends, and never drank the half empty bottles. I suppose the things you can make with it are up to your imagination!  :rose:

    I hope your leg is continuing to heal and your walking well now?

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    #133318

    Andrea Turner
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    Doing better thanks
    I am now walking with one or 2 crutches – depending on how I have to walk. Can put 50% weight on my left leg only though so have to wait till I see the Surgeon on the 20th April to be given the all clear to walk without any aids.
    Physio has given me various excercises so at night in pain but worth it.

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    #133324

    Anonymous
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    :rose:

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    #133329

    Blue velvet
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    I’m pleased Andrea it’s been one hell of a year for you. My best wishes to you both  :heart:

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