Is lamb shoulder or leg better?

Table of Contents:

1. Is lamb shoulder or leg better?
2. What's the best cut of lamb for slow cooking?
3. Is shoulder of lamb very fatty?
4. What is the least fatty part of lamb?
5. Should I cut fat off lamb shoulder?
6. What is the best cut of lamb for Curry?
7. How do you get rid of the gamey taste of lamb?

Is lamb shoulder or leg better?

Lamb shoulder is the most economical cut, which means it needs long, slow and moist cooking to tenderise it. Like leg, the shoulder works hard, so it is full of flavour but can be tough if undercooked or cooked too quickly.

What's the best cut of lamb for slow cooking?

Lamb shank

Is shoulder of lamb very fatty?

Shoulder of lamb is quite fatty, but that's what makes the meat so sweet and succulent, and by cooking it for a long time at a low temperature, the meat becomes so tender it just falls off the bone.

What is the least fatty part of lamb?

A whole leg is ideal for serving large numbers, and yields plenty of lean, tender meat. It can be divided into two joints (the fillet end has the best flavour). Roasting joint that is inexpensive because it carries a little more fat. The bone running through the centre makes it a little more difficult to carve.

Should I cut fat off lamb shoulder?

If your shoulder of lamb looks very fatty, trim some fat off. It's not essential, but you can use your fingers and the tip of a knife to open up the flap of meat on the underside to reveal a seam of fat and unsightly gland beneath. Cut these out and fold back the flap.

What is the best cut of lamb for Curry?

I typically use bone-in lamb shanks, shoulder, and stew meat for lamb curry because of the additional flavor and marrow goodness you can get from the bones. By the end of cooking the meat just falls off the bones making it really easy to pick out the bones before serving.

How do you get rid of the gamey taste of lamb?

Using a marinade, such as teriyaki or a combination of soy, ginger and pineapple, will add some steam during the cooking process, but will reduce the gamey flavor and aroma. According to the USDA Food Safety and Inspection Service, lamb meat can be marinated for up to five days before cooking.