Cooking Lamb Shoulder
Make Gina DePalma's Roman Easter Soup with lamb shoulder.
Janet Fletcher of the San Francisco Chronicle explains why you should cook lamb shoulder instead of other cuts for your Easter menu or other springtime meals, labeling it as inexpensive, succulent (due to collagen and intramuscular fat), and forgiving (it's hard to overcook). She gives suggestions for what vegetables to serve it with, compares using bone-in versus boneless cuts, and shares a few recipes.
Related
Sunday Supper: Long Cooked Lamb Shoulder
Cook the Book: Braised Shoulder of Lamb
Snapshots from Italy: Roman Easter Soup
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1 Comment:
I've adored this cut since my friend Michel shared her incredible braised lamb recipe (after, I hate to admit, a bunch of pathetic pleading) with me. Great suggestion for Easter! Thanks!
GoodStuffNW at 11:33AM on 04/08/09