This weekend I have a craving for lamb and mustard mash - this happens from time-to-time.

Anyone know the best cut of lamb by best I mean most tender?

Might have to get my Jimmy's Farm Book out if I can find it lol.

Steve

 

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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.
HTH x

 

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.