Bone-in - but you get to choose between the upper & lower end of the shoulder, eg my piece weighed 1.1kg so it's not the whole shoulder (though I guess you could ask the butcher to do you a whole shoulder if you want more). This is a good thing as it means you can get the best end with more meat instead of bone. I'll post a picture typical of what I got.
13 comments
luvsadealdealdeal
7 Mar 171#1
snowflake75
7 Mar 17#2
I'm really craving lamb today really badly. I prefer leg of lamb.
luvsadealdealdeal
7 Mar 172#3
Never be too proud to accept you made a mistake! :smiley:
I went back to Morrisons to get 4 more for the freezer & engaged yon happy butcher in playful conversation. It turns out that shank end - see my first picture - has a lot more bone in it than blade end (pic follows). So I bought 4 of those instead.
89quidyoucantgowrong
7 Mar 17#4
They always show the neck fillet still in place on promo images of shoulder blade joints, yet it's mysteriously never there when you come to buy.
AnnaMak
7 Mar 17#5
same price in tesco fresh counter. bought some as morrisons drive away and prefer tesco
wirdy
7 Mar 17#6
Mmmm, mouth watering. What's the best way to cook this cut? Have only cooked leg in the past.
luvsadealdealdeal to wirdy
7 Mar 17#7
I cooked my first bit today - delicious - I stuck in 5 garlic cloves sliced in 2 so 10 pieces - whacked it in the oven from cold but up to 225C for 25 mins - reduced oven to 50C for 2 hours - then left it in whilst I increased heat ready for potatoes & parsnips again 200C, took the meat out after 10 mins of that, to rest for about 45 mins, it was really tender & much of the fat had rendered down, pink in the middle still, the garlic slices were not sharp but sweet
ssaass
7 Mar 17#8
Have you ever considered using a Meat Thermometer, takes care of the guess work?
YouDontWantToKnow
7 Mar 17#9
Never paid more than £5 for lamb shoulder
luvsadealdealdeal to YouDontWantToKnow
7 Mar 17#10
is that on the market or a local farm? Morrisons lamb is pretty good quality plus you know they sourced it properly
luvsadealdealdeal
7 Mar 17#11
I like my red meats underdone so not really relevant - I prefer it only warmish in the middle
luvsadealdealdeal
7 Mar 17#12
I worked in a drudge role in a 5* restaurant when I was 16 - really posh place with nearly 20 chefs & under-chefs - the beef got delivered in half sides & they butchered it in-house.
The chefs enjoyed eating the beef completely raw - only the best bits I guess - but no lemon juice etc added to make it semi-cooked. Thin slices of top raw beef - delicious :smiley:
sofiasar
7 Mar 17#13
wonder why halal got voted very cold earlier and these don't!
![Fresh Breakfast Meat Box (Using code) @ Campbells Meat [Haggis / Lorne Sausage / Bacon / Black Pudding & More]](/images/topics/208684_1.jpg)
![[Xbox One] Q. u. b. e: Director's Cut on Deals with Gold](/images/topics/208716_1.jpg)
Opening post
13 comments
I went back to Morrisons to get 4 more for the freezer & engaged yon happy butcher in playful conversation. It turns out that shank end - see my first picture - has a lot more bone in it than blade end (pic follows). So I bought 4 of those instead.
The chefs enjoyed eating the beef completely raw - only the best bits I guess - but no lemon juice etc added to make it semi-cooked. Thin slices of top raw beef - delicious :smiley: