lamb curry is better cooked with bone-in shoulder and shanks since the bone and marrow impart flavor. You can substitute part of the water with chicken or beef stock to make up the flavor of bones if you are using boneless lamb.
Simply so, can I use leg of lamb instead of shoulder?
Both are perfect in stews or casseroles. Meat from the shoulder needs to be trimmed of excess fat first. The leg gives neater, leaner pieces of meat than the shoulder, but both are meltingly tender and have fantastic flavour.
Likewise, can you overcook lamb in a slow cooker?
It’s incredibly difficult to overcook lamb in the slow cooker, meaning it’s a great recipe to leave on all day without having to worry about it.
Can you slow cook lamb for too long?
However, if you leave lamb in the slow cooker for too long it will become stringy and dry. Although it’s still edible, it won’t have the same tender juiciness that you want from slow-cooked lamb.
Browning off your meat isn’t essential before slow cooking but it can really help to seal the flavour and caramelise juices. Remember Lamb cooks faster than most other meats, so keep an eye on it! For the best results, cook on a lower heat, for a longer time.
The Best Slow Cooked Leg of Lamb! Roasted at a low temperature, in the oven for 5 hours, so tender it falls off the bone.
Half leg, whole leg, boneless leg and part-boned shoulder
- Half leg or whole leg. Medium – 25 minutes per 500g, plus 25 minutes. Well done – 30 minutes per 500g, plus 30 minutes.
- Boneless leg. 30 minutes per 500g, plus 30 minutes.
- Part boned shoulder. 60 minutes per 500g, plus 30 minutes.
1.5kg – 1 hour 40 minutes. 2kg – 2 hours 5 minutes. 2.25kg – 2 hours 30 minutes. 2.50kg – 2 hours 50 minutes.
Some prefer it very rare; others want it well-done throughout. Leg of lamb is tender and juicy and will be good along a wide spectrum of doneness.
Cuts of lamb that are popular for slow cooking include the shoulder, leg, forequarter, shanks, neck chops, lamb ribs, and some sausages. These cuts are usually tougher because they have lots of connective tissue and fats, but this makes them perfect for slow and low methods of cooking.
Season with salt before roasting. Lamb should be roasted 20 mins per 450g/lb, plus an extra 20 mins. Weigh meat prior to roasting to determine cooking times.
The most common reason your grilled lamb has come out tough and chewy is that you’ve simply overcooked it! It may seem a bit overkill, but using a temperature probe when you’re grilling lamb is a sure-fire way to ensure it’s being cooked to the correct doneness.
Leaner cuts of meat will become a bit dryer in a slow cooker than fatty cuts. Sometimes, you have to work to find that balance of “not-too-dry” and “still healthy”. Marinate your meat overnight before cooking. Choose acidic marinades such as orange juice, lemon juice, vinegar or tomato juice.
Why is your slow cooked lamb still tough? It’s because you haven’t let the collagen break down. Extend the cook time, make sure there’s enough moisture in your roasting dish and keep your eyes on your precious meat of lamb!