Uploads from lowell.ling, tagged gravy

Slow Roasted Lamb Shoulder (on the plate!)

nobody@flickr.com (lowell.ling) — Sat, 16 Jul 2011 07:26:05 -0700

Follow up from the same lamb shoulder I roasted a while ago. Here's how the meat looked like in its full glory....

Went to the butcher's at Greensmith last weekend with my mother and we bought this tasty shoulder of lamb (on the bone) after recommendations from the butcher. I've cooked shoulder of lamb before, but they have been rolled shoulders that have had the bones taken out. And for those cuts I used to serve them medium rare. But after reading recipes for lamb shoulder on the bone, we decided to try slow roasting.

Let me just make it clear that this is the best cut of roast lamb I've ever had. The slow roasting reduced the meat to a tender, succulent flakes of meat that was full of flavor. We were surprised by how easy it was to make it. Here's how we did it:

1. 3 tablespoons olive oil in bowl
2. add chicken stock cubes or salt/pepper
3. score the lamb shoulder with a sharp knife
4. rub the seasoned oil onto lamb shoulder
5. place a layer of garlic, rosemary, onions in a roasting tray
6. put the lamb shoulder on top
7. put more rosemary on top of the lamb shoulder, cover try with foil
8. preheat oven to 230C
9. place roasting tray into oven, then reduce to 170C
10. cook for 3.5 hours
11. remove foil and use grill function for 15 minutes
12. take the shoulder out of the oven and let it rest for 15 minutes in foil
13. serve!
14. (optional) you can use the roasting juices to make a great gravy (pour the roasting juice into pan, add chicken stock, the roasted onions, reduce over high heat and add corn flour to thicken)

This recipe is pretty much idiot proof as the meat is served well done, so there is no chance for undercooking or overcooking. It makes great party food as you are able to leave it to roast in the oven whilst you entertain the guests. Stunning, you have to try it.

Slow Roasted Lamb Shoulder

nobody@flickr.com (lowell.ling) — Tue, 10 May 2011 15:11:10 -0700

lowell.ling posted a photo:

Went to the butcher's at Greensmith last weekend with my mother and we bought this tasty shoulder of lamb (on the bone) after recommendations from the butcher. I've cooked shoulder of lamb before, but they have been rolled shoulders that have had the bones taken out. And for those cuts I used to serve them medium rare. But after reading recipes for lamb shoulder on the bone, we decided to try slow roasting.
Let me just make it clear that this is the best cut of roast lamb I've ever had. The slow roasting reduced the meat to a tender, succulent flakes of meat that was full of flavor. We were surprised by how easy it was to make it. Here's how we did it:

1. 3 tablespoons olive oil in bowl
2. add chicken stock cubes or salt/pepper
3. score the lamb shoulder with a sharp knife
4. rub the seasoned oil onto lamb shoulder
5. place a layer of garlic, rosemary, onions in a roasting tray
6. put the lamb shoulder on top
7. put more rosemary on top of the lamb shoulder, cover try with foil
8. preheat oven to 230C
9. place roasting tray into oven, then reduce to 170C
10. cook for 3.5 hours
11. remove foil and use grill function for 15 minutes
12. take the shoulder out of the oven and let it rest for 15 minutes in foil
13. serve!
14. (optional) you can use the roasting juices to make a great gravy (pour the roasting juice into pan, add chicken stock, the roasted onions, reduce over high heat and add corn flour to thicken)

This recipe is pretty much idiot proof as the meat is served well done, so there is no chance for undercooking or overcooking. It makes great party food as you are able to leave it to roast in the oven whilst you entertain the guests. Stunning, you have to try it.

Bangers and Mash

nobody@flickr.com (lowell.ling) — Wed, 29 Apr 2009 15:04:00 -0700

lowell.ling posted a photo:

Classic British food. Had to make it once at least (made the mash my self from Maris Piper potatoes...). My butcher (Ginger Pig) makes the best sausages in London, try them if you can...

Here's how I make the mash:

1. boil maris piper potatoes (boil until a chopstick can be easily inserted into the potato)

2. peel off the skin

3. add knobs of butter to the potato

4. mash the potatoes

5. add milk until the consistency is right (to your liking)

6. season with more butter or salt

Tip: to get rid of the lumps, there is no easy way, but I sometimes use a "handmixer" to mash the potatoes when I'm lazy and then strain it through a sieve to get rid of the lumps