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Lamb Roast

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cbg

Thu, Mar 12 2020, 5:47 pm

Anyone have a good PESACH recipe
1. Natural as possible- I do use canned tomato sauce though
2. No Sugar
3. Freezable
4. Moist and tender

I think it’s a shoulder roast
It’s in a net

mamma llama

Thu, Mar 12 2020, 5:50 pm

cbg wrote:

Anyone have a good PESACH recipe
1. Natural as possible- I do use canned tomato sauce though
2. No Sugar
3. Freezable
4. Moist and tender

I think it’s a shoulder roast
It’s in a net

Following! Very Happy

Amarante

Thu, Mar 12 2020, 5:51 pm

I think lamb is best with just simple treatment. I push garlic into the meat.

Also lamb cooked rare is tastier as it gets unpleasant when well done.

cbg

Thu, Mar 12 2020, 8:06 pm

Amarante wrote:

I think lamb is best with just simple treatment. I push garlic into the meat.

Also lamb cooked rare is tastier as it gets unpleasant when well done.

Oh no
I was told long and slow like a brisket

Amarante

Thu, Mar 12 2020, 8:11 pm

cbg wrote:

Oh no
I was told long and slow like a brisket

I would suggest determining exact cut of meat and then consulting a reliable source.

In my opinion, there are a lot of terrible recipes which have overcooked meat and soggy vegetables. That isn’t my taste and I don’t cook in that style.

Brisket is a tough cut of meat which needs long cooking at a slow temperature to break down the collagen and tenderize they meat. It is essentially braising or stewing it.

I don’t have experience with a cut of lamb that would be cooked like that except for lamb stew which I don’t like.

cbg

Thu, Mar 12 2020, 8:27 pm

It’s a shoulder lamb roast

turca

Thu, Mar 12 2020, 8:54 pm

http://tastingspoons.com/archives/12263
This recipe is for lamb shank. The original recipe comes from the joy of cooking. I’ve cooked it and it’s very very good. Very Mediterranean. I did cut some ingredients out.
I think it would work for lamb shoulder roast.

cbg

Fri, Mar 13 2020, 9:28 am

BUMP

ra_mom

Fri, Mar 13 2020, 10:39 am

The shoulder does need to be slow cooked. Use fresh garlic, olive oil, rosemary and coarse salt. No more than 3 hours. Then uncover and broil the outside. Serve right away.

cbg

Fri, Mar 13 2020, 2:37 pm

ra_mom wrote:

The shoulder does need to be slow cooked. Use fresh garlic, olive oil, rosemary and coarse salt. No more than 3 hours. Then uncover and broil the outside. Serve right away.

Thanks
Can I pre- cook slice and freeze

Blessing1

Fri, Mar 13 2020, 2:42 pm

You have to know how to cook lamb right, otherwise it's disgusting.
Maybe ask the butcher where you bought it at.

allthingsblue

Fri, Mar 13 2020, 2:50 pm

Delicious, from My Kitchen My studio

2lb lamb roast
1 tsp soy sauce
2 tsp chicken consome
2 tsp balsamic vinegar
Salt and pepper to taste
1 tsp paprika
2 tsp crushed garlic
3 tsp olive oil ➡️In a bowl mix everything together and rub it over the meat ➡️Bake 200 overnight or 6-8 hours ❄️This meat freezes amazing.
Enjoy! 😊

cbg

Fri, Mar 13 2020, 3:05 pm

So I can slice and freeze
I’m thinking of slicing it extra rare
And then finishing it off when reheated
How long and what temperature

cbg

Fri, Mar 13 2020, 3:07 pm

The thing is it’s hard to get Bet Yosef meat
So when I saw the lamb I went ahead and bought
It was expensive so I don’t want it to come out yuck

cbg

Sat, Mar 14 2020, 9:02 pm

BUMP

cbg

Tue, Mar 17 2020, 5:15 pm

cbg wrote:

So I can slice and freeze
I’m thinking of slicing it extra rare
And then finishing it off when reheated
How long and what temperature

thinking of slicing it extra rare
And then finishing it off when reheated

How long and what temperature

ra_mom

Tue, Mar 17 2020, 8:36 pm

I would marinate and freeze. Bake before serving and not reheat.

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