Usually use shoulder of lamb,and cut up the best bits,usually very tender,have recently been using neck,tasty but too much bone.Any recommendations?

Geoff

I usually use shoulder or leg but as long as it's cooked for long enough to make it as soft as you like I personally can't tell much difference. So I usually just buy whatever's on offer. Never tried neck, must give it a go sometime.

Thanks for this guys. I asked this question earlier and missed this thread. Think I will give shoulder a go

Cheers

I would recommend mutton with plenty of fat and bones mixed in from the local asian superstore if you can get it. Cook it in the pressure cooker at medium pressure for about 20 minutes, then leave it to cool down. It's what a lot of the Asians use and if it's cooked until it's tender you can't tell the difference between lamb & mutton.

Its spring lamb for me when in season.

Quote from: MrCurryLover on March 07, 2015, 04:26 PM
I would recommend mutton ...  if it's cooked until it's tender you can't tell the difference between lamb & mutton.

Oh yes you can, and that is why I /prefer/ mutton :  much more flavour, and anyhow, why kill anything when it is still only a baby ?

** Phil.