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Finally got my lamb shoulder right after 4 tries this month
Been working on my lamb shoulder for the Sunday specials at my shop in Portland. Took 4 tries this month but I finally hit the right fat cap thickness and cooking time so it doesn't dry out. Anyone else struggle with lamb or is it just me?
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robinwalker7d ago
Oh man lamb shoulder is tricky, I heard a butcher say fat cap is everything for keeping it moist.
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ramirez.caleb7d agoTop Commenter
Kinda makes you wonder if that rule applies the same when you're slow cooking it versus roasting it hot and fast. I've had better luck scoring the fat cap and rubbing salt into the cuts rather than leaving it whole like @robinwalker's butcher suggested. A dry brine overnight does more for moisture than just hoping the fat renders perfectly.
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