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?