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Best Lamb Cut?


Trying again in 2012
I always go for a shoulder - the large bone through the middle ensures that it cooks beautifully and is tender throughout, cook it slow and it simply falls off the bone and melts in the mouth - yum! Generally not too greasy either, which can be a problem with lamb.


Better to Drink your Syns
I also like the shoulder, but I tend to get my dad to debone it for me, and take out any fat inside and roll it.
I also like a butterflied leg of lamb with garlic and rosemary - loads of videos etc on the net if you google it on instructions how to remove the bone, and dead simple to follow.

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