Topic: Which cut of lamb?

[ootini]

Hi all,

In the past when making traditional curries I've used Lamb Neck and Lamb Shoulder fillets, which after a very long time in the oven come out perfect, all the internal fat membranes etc dissolve giving it a very "lamby" flavour! Lovely stuff.
However, I've tried using these cuts in BIR style curries, precooking them in the "standard" way and the fat inside the meat doesn't dissolve, it says there and makes the whole thing a bit minging, the meat is squidgy and chewy.
I've heard talk of using Lamb Leg instead, is this the best piece of meat to use? Completely tender with no fat? Does it taste as "lamby" as a roasted, fattier piece of meat? What about mutton, as opposed to lamb?

Here's something I'm going to try, slowly roasting cubes of neck fillet in a tikka style marinade for about 4 hours at 130*c and see what it comes out like. I need the fat gone and the meat juicy, but still "firm" enough to be added to a curry without falling apart the way a 7 hour braised piece of shoulder would simply disintegrate during the final curry stage.

Any thoughts on the perfect bit o' sheep to use?

[ifindforu]

Hi all,

In the past when making traditional curries I've used Lamb Neck and Lamb Shoulder fillets, which after a very long time in the oven come out perfect, all the internal fat membranes etc dissolve giving it a very "lamby" flavour! Lovely stuff.
However, I've tried using these cuts in BIR style curries, precooking them in the "standard" way and the fat inside the meat doesn't dissolve, it says there and makes the whole thing a bit minging, the meat is squidgy and chewy.
I've heard talk of using Lamb Leg instead, is this the best piece of meat to use? Completely tender with no fat? Does it taste as "lamby" as a roasted, fattier piece of meat? What about mutton, as opposed to lamb?

Here's something I'm going to try, slowly roasting cubes of neck fillet in a tikka style marinade for about 4 hours at 130*c and see what it comes out like. I need the fat gone and the meat juicy, but still "firm" enough to be added to a curry without falling apart the way a 7 hour braised piece of shoulder would simply disintegrate during the final curry stage.

Any thoughts on the perfect bit o' sheep to use?
[/lquote]
you mean mutton just go to a halal shop and ask for some mutton pieces to cook them go here http://www.curry-recipes.co.uk/curry/index.php?topic=7671.0

[PaulP]

I've made lamb curries using either leg of lamb chopped up or lamb steaks (from leg). Cooked for at least 4.5 hours in a slow cooker with a little base sauce and some whole spices.
The lamb curries turned out excellent although at some expense compared to chicken.

I haven't tried any cheaper cuts but I imagine a BIR would use cheaper than leg.

Cheers,

Paul

[ootini]

Hi all,

In the past when making traditional curries I've used Lamb Neck and Lamb Shoulder fillets, which after a very long time in the oven come out perfect, all the internal fat membranes etc dissolve giving it a very "lamby" flavour! Lovely stuff.
However, I've tried using these cuts in BIR style curries, precooking them in the "standard" way and the fat inside the meat doesn't dissolve, it says there and makes the whole thing a bit minging, the meat is squidgy and chewy.
I've heard talk of using Lamb Leg instead, is this the best piece of meat to use? Completely tender with no fat? Does it taste as "lamby" as a roasted, fattier piece of meat? What about mutton, as opposed to lamb?

Here's something I'm going to try, slowly roasting cubes of neck fillet in a tikka style marinade for about 4 hours at 130*c and see what it comes out like. I need the fat gone and the meat juicy, but still "firm" enough to be added to a curry without falling apart the way a 7 hour braised piece of shoulder would simply disintegrate during the final curry stage.

Any thoughts on the perfect bit o' sheep to use?
[/lquote]
you mean mutton just go to a halal shop and ask for some mutton pieces to cook them go here http://www.curry-recipes.co.uk/curry/index.php?topic=7671.0

Which cut of mutton is used? And is it only boiled in water and salt? no spices or base sauce?

[fried]

Just a word of warning with lamb. If you need a specific amount remember you lose about a third in water from pre-cooking!

[curryhell]

Just a word of warning with lamb. If you need a specific amount remember you lose about a third in water from pre-cooking!

Or any other method for that matter .  I haven't tried ifindforu's method of cooking lamb yet, only chicken.  That produces very good results.  Have  a look at the thread below.  This is how i cooked my mutton (leg incidentally which the butcher cut into just the right size bits for me allowing for shrinkage).  The end result was absolutely mouth watering tasty mutton, melt in the mouth but stayed whole during the cooking.

http://www.curry-recipes.co.uk/curry/index.php?topic=4852.msg63355#msg63355

[ootini]

Cheers for that, so it seems that cubed leg is the way forward!

I don't have a slow cooker but would a casserole in the oven at about 90*c ish be about right?

[PaulP]

Cheers for that, so it seems that cubed leg is the way forward!

I don't have a slow cooker but would a casserole in the oven at about 90*c ish be about right?

It should work fine in a casserole dish in an oven at around 90 degrees or a bit less.
I would start checking the meat at about the 3 hour stage if done this way.

Cheers,

Paul

[ootini]

Thanks very much for all your help guys! I'll give it a whirl this weekend and let you all know the results.

[ifindforu]

Hi all,

In the past when making traditional curries I've used Lamb Neck and Lamb Shoulder fillets, which after a very long time in the oven come out perfect, all the internal fat membranes etc dissolve giving it a very "lamby" flavour! Lovely stuff.
However, I've tried using these cuts in BIR style curries, precooking them in the "standard" way and the fat inside the meat doesn't dissolve, it says there and makes the whole thing a bit minging, the meat is squidgy and chewy.
I've heard talk of using Lamb Leg instead, is this the best piece of meat to use? Completely tender with no fat? Does it taste as "lamby" as a roasted, fattier piece of meat? What about mutton, as opposed to lamb?

Here's something I'm going to try, slowly roasting cubes of neck fillet in a tikka style marinade for about 4 hours at 130*c and see what it comes out like. I need the fat gone and the meat juicy, but still "firm" enough to be added to a curry without falling apart the way a 7 hour braised piece of shoulder would simply disintegrate during the final curry stage.

Any thoughts on the perfect bit o' sheep to use?
[/lquote]
you mean mutton just go to a halal shop and ask for some mutton pieces to cook them go here http://www.curry-recipes.co.uk/curry/index.php?topic=7671.0

Which cut of mutton is used? And is it only boiled in water and salt? no spices or base sauce?

boil in only water and some salt for one hour to cook the strengh of mutton out,then cook for one to one and a half hour in onion,garlic ginger past mixed powder tomatoe puree  cinamon ,bay leaves ,green cardamons ,and haldi plus salt