I could use some help ASAP with a minor LAMB emergency.

[Richard Steele]

Sunday is Easter, and I'm cooking an all-out 8-dish feast
for my housemates and some of their friends and family.

I've spent two weeks planning the menu around a main course
of herb-encrusted roast leg of lamb.

Well, today was PayDay, and by the time I got off work
and made it to the grocery store, all the whole lamb legs
were GONE.

I barely managed to grab the last lamb SHOULDER out from under
a nice sweet old lady.



So, now I've got a 7lb lamb shoulder, and no idea what to do with it.
I ain't no master chef, but even I can see that it's not
something that will cook like a leg. Very different shape,
much higher bone/meat ratio...
all the studying I did when preparing to cook
that lamb leg is RIGHT out the window,
and I'm flying BLIND here.

Sunday Dinner is at 4:00, so I've got about 30 hours to come up with
a plan for Lamb Shoulder that will result in a first-rate entree.

Any tips, hints, advice and/or PRAYERS that y'all may have to offer
will be GREATLY appreciated!

Thanks in advance.

Richard

[Tangerine LaBamba]

1. I found this -

Maybe it'll help?

http://www.seriouseats.com/recipes/2008/02/the-art-of-simple-food-long-cooked-lamb-shoul.html

[Richard Steele]

2. Sure couldn't hurt. I'm off to check it out! Thanks! nm

[Richard Steele]

7. OK, after reading links, that's the preparation I'm gonna go with.

Simple and easy- since I'm making 8 other dishes tomorrow,
"simple and easy" really appeals to me!

Thanks for the help, friend! :hug:

[Tangerine LaBamba]

8. Great!

It looked simple and good, and the remarks about it were very enthusiastic.

So, let us know how it turns out, OK?

Good luck, kid ..................

:toast:

[grasswire]

3. recipes

Here's Martha Stewart's delicious and reliable recipe for lamb shoulder. Because it's a tougher cut than a leg, a braise is the best remedy.

http://www.marthastewart.com/recipe/braised-lamb-shoulder

What else are you planning to serve, Michael?

Oh, here's another braise recipe that looks really delicious:

http://www.foodandwine.com/recipes/white-wine-braised-lamb-shoulder-with-red-wine-jus

[Richard Steele]

4. Michael? No Michael here, my name is DICK.

Other than that, I appreciate your help.

I don't pretend to be an expert cook, but
the basic construction of this big hunk of animal
had me thinking that a BRAISING operation might
be the best way to deal with it.

That link is SOO helpful- Thank you so much! :thumbsup:



Take a step back, and brace yerself with your good leg,
because you've got 200 pounds of big sloppy DickSteele HUG
coming your way at high speed!

BOOM! :hug:

[Tab]

5. Can you take the bone out

and then tie it so that it's even sized?

I know the meat is tougher, others have helped with that.

The obvious other thing is, is there another store you get a leg from and use the shoulder for something else later?

[elleng]

6. Nice of you, Richard!

Happy Easter! :hi: