Left over lamb shoulder?
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I think you asked about left over lamb before... I don't understand how you can have left over lamb. Invite me over, I will bring fresh rosemary and garlic from my garden. You wont have a problem with left over lamb.5
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There is a lamb shoulder lurking in the freezer which I will slow roast tonight with rosemary and garlic. There will be lots of leftovers.
Any ideas on how to use up leftover shoulder of lamb?
What else are you having with it? Will that be leftover too?
Leftover anything is simply a meal or part of a meal for another day. No need to complicate things.1 -
DoubleUbea wrote: »I think you asked about left over lamb before... I don't understand how you can have left over lamb. Invite me over, I will bring fresh rosemary and garlic from my garden. You wont have a problem with left over lamb.
Previous question was about leftover leg of lamb. Totally different question as that is a cut roasted short at high temperature that can be eaten rare. So okay for salads, etc. Lamb shoulder is either braised or roasted low and slow 3-5 hours so what you can do with the leftovers is totally different.1 -
DoubleUbea wrote: »I think you asked about left over lamb before... I don't understand how you can have left over lamb. Invite me over, I will bring fresh rosemary and garlic from my garden. You wont have a problem with left over lamb.
The difference about asking about leg of lamb previously and current question about shoulder of lamb is similar to what should I do with leftover steak vs what should I do with leftover beef brisket.2 -
Divide it up in 3 ounce portions and you have some protein ready for the week.3
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I don't get what's "yuck" about that. Are you cooking for just one person? Is it possible to cook just what you need, so you don't have leftovers?
Being on MFP has been an eye opener for me. The way people think about food is so complex compared to what I knew in my parents' house growing up.4 -
I don't get what's "yuck" about that. Are you cooking for just one person? Is it possible to cook just what you need, so you don't have leftovers?
Being on MFP has been an eye opener for me. The way people think about food is so complex compared to what I knew in my parents' house growing up.
I guess shoulder is a cut that DH enjoys, buys, and is too big for a household of two.0 -
So I guess this thread should be called: I resent DH dragging home a cut of meat I don't like, which needs 4 hours of slow cooking, and now I am stuck with leftovers too.0
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Hash. Or go mexican and riff on barbacoa. Or go szechuan with it in a spicy cumin stir fry over rice or noodles. Or mix with BBQ sauce as a riff on pulled pork or sloppy joes. Or mix into tomato sauce with other stuff in a bolognese variation. Or mix with cheese and use as a ravioli filling. Or saute with potatoes, onions, garlic, peas, carrots, and celery, add some gravy/braising liquid, top with mashed potato and call it shepherd's pie. Or shred and bulk up with other ground meat for use in burgers or meatloaf.5
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Or make a lamb curry!1
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I ended up doing the shepherd's pie. It takes me 4 hours to cook lamb shoulder because I don't have an instant pot. Don't have one because I dislike braised meat and am not sure what else it is good for.0
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What is it about braised meats that you don't like?0
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I ended up doing the shepherd's pie. It takes me 4 hours to cook lamb shoulder because I don't have an instant pot. Don't have one because I dislike braised meat and am not sure what else it is good for.
The IP is really just an electric pressure cooker - tons of uses beyond just stews and braises. Time to cook dried beans and stocks are the biggest benefits for me, though I've really been digging on 10 minute no-stir risottos lately and have plans to use the IP to make a rich bolognese in a fraction of the time it usually takes on the stove (1 hour vs. 2-3 hours).
The rice cooker and slow cook functions aren't quite as good as standalone units but results are generally acceptable enough to make the IP a reasonable choice of convenience (though it's not worth getting an IP to replace those devices if you already have them).1 -
Grind it and make Shepherds Pie.1
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What is it about braised meats that you don't like?
I really only like meat that is raw to very rare in terms of texture. My favourite ways to eat red meat are carpaccio, steak tartar, prosciutto and jamon serrrano, blue steak, rare duck breast, very rare lamb and beef roasts. For fish I like poke, sashimi, ceviche, tataki, smoked salmon, gravlax.
I do eat cooked meat, seeing as I eat chicken, but my preference would be raw if it were safe. I did eat raw chicken in a tartar once at a very upscale Japanese restaurant and happily didn't get sick or discover a parasite.0 -
Well, you can’t turn a fully braised roast into rare leg so no one can suggest anything that will make you happy. I would just cut off additional slices of roast and warm up with veggies and a salad.1
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I braise my lamb shoulder based on the puerco pibil recipe from Once Upon A Time in Mexico except that I use lamb shoulder instead of pork shoulder. It's essentially a variation of barbacoa as mentioned upthread. I freeze the leftovers, along with the remaining liquid so it stays juicy and the reheat it as needed. I've used it in tacos, or with burger buns and cole slaw, or with mantou (chinese steamed buns). Lots of options.
The texture of prosciutto, jamon serrano and smoked salmon are quite different than rare duck breast or rare steak, but I get what you're saying. Could be it that you're overcooking when you braise your meats to the point where it is just mush? I did that once with a pork shoulder. It wasn't very good.What is it about braised meats that you don't like?
I really only like meat that is raw to very rare in terms of texture. My favourite ways to eat red meat are carpaccio, steak tartar, prosciutto and jamon serrrano, blue steak, rare duck breast, very rare lamb and beef roasts. For fish I like poke, sashimi, ceviche, tataki, smoked salmon, gravlax.
I do eat cooked meat, seeing as I eat chicken, but my preference would be raw if it were safe. I did eat raw chicken in a tartar once at a very upscale Japanese restaurant and happily didn't get sick or discover a parasite.
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Tonight I had the first braised meat I actually enjoy. Lamb shanks have a smooth and slippery texture instead of that stringiness I don't like.0
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Tonight I had the first braised meat I actually enjoy. Lamb shanks have a smooth and slippery texture instead of that stringiness I don't like.
You might be braising the wrong cuts for your taste. The leaner portion of stew cuts can run towards stringy and/or dry (briskets are a great way to see this because the flat and point are so drastically different in fat/muscle fiber composition), and very large cuts (e.g,. pork shoulders) can come off as stringy (even if moist) because the muscle fibers are so long.
Try braising a chuck roast or the point of a brisket. Super rich and fatty with very short muscle fibers.2
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