Topic: Pre-Cooking Lamb Chunks

[Garp]

This may have been covered previously, if it has, I apologise.

I've got a bit bored with chicken recently and developed a love of lamb curries. My problem is that I haven't perfected the cooking if said lamb chunks to my desired texture. I like getting it in chunks, about 2 inch, which my local butcher is happy to provide.

The first time I got chump and made a schoolboy error of cooking it in the slow cooker for about 5 hours. It held it's shape in the final dish but, when inserted in one's gob, it literally was melt in the mouth - no texture at all. I have since pre-cooked another batch of chump for only two hours, but its in the freezer and haven't tried it.

Today, as I visited the butcher and discussed the issue, I came away with similar sized chunks of leg.

Any advice guys and gals? I want it to be like TA; you can cut it in half with little pressure, using the side of a fork, but still retains that bit of texture without being chewy (not our resident Geordie).

Any advice would be appreciated.

[noble ox]

Neck fillet is a good price and very tender
From supermarket or butcher
Not chewy either ;D

[Garp]

And what would be the cooking method, NO?

[leodis1970]

Cooking times probably a bit out as I get it cut into slightly smaller chunks, but I find simply lightly browning the mean in oil or ghee and then simmering them in equal amounts of whatever base you are using and water for about 1 hour, not enough to make it into a stew but adding a bit more water/base as you go if it starts to go too dry (maybe a bit longer, depending on size, cut etc) and leaving them to stand for as long need be in remaining liquid (should not be too much left by now) works perfectly.

Agree with earlier comment that neck or shoulder works better than legand both are cheaper.

[Garp]

Thanks for the comments, leodis.

Does anyone know what TAs use?. I can't see them buying best lamb cuts. Are we talking mutton here?

[curryhell]

Garp I would highly recommend CBMs method shown in his video.  This is what I used last and my mutton turned out spot on mate.  Think the video is in the video section of the forum.  Failing that it's on YouTube and his site

[Garp]

Cheers Dave. Will have a look 

[noble ox]

Garp
Any pre cooked lamb recipe will do

In some Birs mutton is goat
Where as in the uk its OAP sheep

[Garp]

Cheers, NO. Just been struggling to get it exactly as I like it

[livo]

I would say you are probably up for a bit of your own trial and error as far as timing goes.  I did the Kushi in a stove top pan and found it was still a bit too firm for my liking. I'm not after the "fall-apart" for a curry but it needs to be just how you like it.  I'm going to try a batch in the PC.

Any instruction you get with regards to timing will be dependant on having the same size pieces, same cut of meat and temperature matching etc.

I usually use leg because it's easy to get and bone out myself. Shoulder is probably better though.  I like big pieces no smaller than a regular chicken egg.