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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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robinwalker2mo 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.caleb2mo ago
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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betty14419d ago
Well now hold on a second, I gotta push back on that. If I'm doing a hot roast at 450, that fat cap just turns into a greasy mess and never crisps up right. I've done lamb shoulder both ways more times than I care to count and honestly the dry brine method you mentioned works way better for me. Scoring the fat and getting that salt deep into the meat keeps the moisture locked in from the inside out. Plus a proper sear before it goes in the oven does more for texture than hoping the fat renders evenly. Why would you want a mouthful of unrendered fat when you could have a nice crust instead?
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