Lamb cut ID and recipe ideas

[nuyorican]

The initial message was deleted from this topic on 27 November 2024 at 19:01

[Whoozit]

nuyorican said:

I bought half a lamb ages ago which was butchered and the various cuts stored in my freezer. Getting down to the small bits now, all the obvious parts having been eaten.

So what’s this? Came out if one bag so assume it’s all the same part of the lamb, unless rye butcher has just put the remaining small bits in a bag together?

And any ideas what to do with it?

Thanks!

Looks like a great candidate for stewing. The bones make it extra tasty. However there are a lot of bones in those pieces. If you have squeamish eaters, take the time to remove the bones before serving

[Mobile Chicane]

A slow-cooked curry such as curry goat, but (obviously) using the lamb bones. Given them a smash to release any marrow - more flavour.

[Whoozit]

nuyorican said:

Went for a slow cooked stew type thing. Still in now. Good tip on smashing the bones. Too late now, but will try that next time.

Any idea what part of the lamb they're from?

Looks like a couple of rib cuts and the long thing at the front, might be a neck? Does it have vertebrae in it.

[Whoozit]

nuyorican said:

So the last recommendation of a stew was a great success. Thanks!

So now we have this. Any ideas what cut it is and how best to cut it? Is it breast? Ribs?

Those are ribs. Given it doesn't have a shoulder to the right, seems to be roughly hind quarter with the leg taken off? I'd look up recipes for lamb shoulder, if I'm right it will be similar.

My go-to is a very simple recipe called Superlamb. Originally a Persian dish.

Sprinkle the meat liberally with salt and cinnamon both sides. As in, as thick as make up. Put in the largest pan/pot it fits into, with a well fitting lid. Slowly simmer on medium-low for seven hours (yes, seven!!!). Temperature should be just enough to hear a tiny sizzle, nothing more. Do NOT add water or anything else. Turn with tongs once an hour. That's it.