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Lamb Shoulder

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Lamb Shoulder

chowfreak | Mar 10, 2007 10:43 AM

I just picked up a bone-in lamb shoulder from my local farmers market. Not quite sure the best way to prepare.....was just thinking of a slow braise with red wine, veggies (carrots, garlic, celerey, etc.). Is it a problem that the bone is still in?? Should I try to trim prior to preparing or can I wait until the meat is tender following the slow braise?

All advice and or recipes are apprecited.

chowfreak

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