What cut of lamb do I have and any recipes?

My boyfriend bought a cut of lamb in a halal butcher shop off of Little India yesterday. The butcher said to cook it in a curry but I'm not a big fan of curry. The cut is something I've never cooked before. They are chunks of lamb with a piece of bone in the middle. Does lamb have to be cooked well done? So many questions! Sheesh!What cut of lamb do I have and any recipes?
If you don't want to take risk, just grill it with crushed garlic and thyme, salt and pepper. You can also spread some Dijon mustard on it before spicing it, it's very good.





And like my lamb pink in the middle, that's the usual. But I guess it can be well done too.





Good luckWhat cut of lamb do I have and any recipes?
It sounds like you have lamb shanks. They need to be braised so that the meat falls off the bone.


I normally do mine in red wine with carrot, celery, onions and herbs.
5 bacon strips, diced


1/4 cup all-purpose flour


1 teaspoon salt


1/2 teaspoon pepper


6 lamb shanks ( about 6 pounds)


1 can (28 oz) diced tomatoes, undrained


1 can (14 1/2 oz) beef broth


1 can (8 oz) tomato sauce


2 cans (4 oz each ) mushroom stems and pieces, drained


2 medium onions, chopped


1 cup chopped celery


1/2 cup minced fresh parsley


2 tbsp prepared horseradish


1 tbsp cider vinegar


2 teaspoon Worcestershire sauce


1 garlic clove, minced





1) In large pot cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving drippings. Set bacon aside.


2.) In a large reasealable plastic bag, combine the flour, salt and pepper; add lamb, one at a time, and shake to coat. In bacon drippings, brown shanks on all sides; drain. Add remaining ingredients.


3.) Bring to a boil. Cover and bake at 325 degrees for 2-2 1/2 hours or until the meat is very tender; skim fat. Garnish with bacon.


Yield 6 servings.
take the lamb and smoother it in tomato puree chop some garlic into small pieaes and mix it with rosemary then roll the lamb in it its to die for if you cant be bothered to chop the garlic the garlic salt works just as well
Roast Lamb, with rosemary and honey.
Not sure what cut you have. Lamb can be a little pink but not red...Here is a recipe you can use for any cut of lamb...





Lamb Chops with Creamy Mushroom Sauce


Prep: 5 min, Cook: 10 min.


1 Tbs. plus 1 tsp. vegetable oil


6 lamb shoulder chops


1 Tbs. Worcestershire sauce


1 Tbs. plus 1 tsp. unsalted butter


1/4 lb. canned sliced mushrooms, drained


2 scallions, white part only, chopped


1/2 cup plus 2 Tbs. light sour cream


2-3/4 Tbs. fresh parsley, chopped


Heat oil in a heavy nonstick skillet over medium high heat. Saut茅 lamb chops 4-6 minutes. Remove chops from skillet, and wrap in foil to keep warm. Add Worcestershire sauce and butter to skillet, stirring to deglaze. Add mushrooms and shallots and cook 2-3 minutes. Reduce heat to low and add sour cream and parsley, stirring to combine. Do not boil. Serve over chops.








Per serving: calories 495, fat 37.2g, 69% calories from fat, cholesterol 140mg, protein 32.2g, carbohydrates 6.2g, fiber 1.4g, sugar 3.3g, sodium 275mg, diet points 13.2.





Dietary Exchanges: Milk: 0.0, Vegetable: 0.6, Fruit: 0.0, Bread: 0.0, Lean meat: 4.1, Fat: 4.9, Sugar: 0.0, Very lean meat protein: 0.0
The cut of lamb you have by description is a shoulder slice I would venture and the reason you were told to cook it in curry is because it is a little tough at times and the longer you cook it the more tender it becomes. However I enjoy the somewhat natural taste of lamb and enjoy doing the following. I place th lamb on the broiler rack and then the side up I rub with a touch of oil then use salt. pepper and put it under the heat after about 5 minutes on one side for about 1 inch thick cut. I remove the pan and add crushed or ground mint to the cooked side, I then repeat the process with the other side . I like lamb rather pink in the midle and sometimes even med rare, as long as its not ground up it can be cooked to any temp you enjoy over 120 degrees F. Also love a gob of mint jelly on the side for a litle added flavor. Roasted potatos or cous-cous and its a meal set and match.