Topic: Lamb - Best Cuts?

[Davy]

Hi,
I am a bit of a lamb lover (eating wise!!) My local supermarket just doesn't seem to do any lean cuts of lamb at a reasonable price. I have noticed my local T/A cuts all seem to be lean and tasty. I make Kebabs as well as the usual Tikka etc. Anyone know what cuts the BIR's go for? Understandably they use much more than the average Joe or Jane so they will get it cheaper. Anyone got any pointers? TIA     

[currytester]

Hi Davy

http://thefoody.com/basic/lamb.html

This explains the basic cuts of lamb.

You can use any cut other than the breast to make a curry it all depends on how you pre-cook it.

Generally I use leg of lamb or shoulder which I bone, cube  and remove most of the fat from. I then seal the meat in a frying pan add some seasonong (salt and Pepper) and just cover the meat with water. I then cover and braise in the oven at 160c for around 3 hours until the meat is almost melting in the mouth. I then add to the curry.

For a quicker dish you can use a more expensive cut of lamb. Remove the fat and cube then in hot frying pan being careful not to overcrowd the meat seal it all over. Set to one side and add to the curry at the final stage. The better cuts should still be just pink when you serve to preserve the tenderness.

[Davy]

Thanks for that CT !

[Curry King]

Hi Davy,

I tend to pick up leg steaks and neck fillets when I see them reduced, expensive to buy at full price but like you I love a lamb curry. 

This is my method for cooking lamb, it produces excellent results every time:

http://www.curry-recipes.co.uk/curry/index.php/topic,1915.0.html

Cheers
cK

[Davy]

Thanks CK that answers my next question about cooking it!!