Lamb

[dorindarasbe]

Hi all, can somebody please tell me what the best cut of lamb is to eat. I hate any fat or grissle on meat and would like to cook roast lamb on Sunday for a change. Many thanks.

[Dingoeater]

Lamb is naturally a fairly fatty meat but some cuts are fattier than others. I use neck fillet a lot but it's not really a roasting joint. Top leg (or a whole leg if you're feeding lots of people) is probably the least fatty roasting joint. If you get your butcher to bone a leg out and butterfly it you should be able to avoid giving yourself too much fat when carving it.

[gessoo]

Leg of lamb is quite lean (and expensive!). Personally, I don't think it tastes as nice as shoulder (which is much fattier), but it probably is the most popular cut for a lean joint.

[gessoo]

Snap, Dingoeater. We posted at exactly the same time!

[Narolines]

Agree with the above - but remember that the fat in meat is where most of the flavour comes from; meat that is too lean can be pretty tasteless. I did a guard-of-honour for Christmas Eve last year (2 roast racks of lamb ribs stood back-to-back on the serving dish) and there were no leftovers, so it must have been ok - the fat and the bones are essential to the flavour. Remember too that lamb has a fairly sweet flavour and needs something sharp to complement it. Personally I don't think you can beat good old-fashioned mint sauce; if it wasn't so good at the job it wouldn't have become a classic combination!

[gessoo]

Crown Roasts or racks of lamb with the lovely succulent best end of neck are just so delicious. I would try the different cuts dorindarasbe. You could leave the fat off your own plate - as Narolines says it is the fat which gives the meat the flavour and makes it more tender and succulent Unfortunately, it is often hard to find meat with fat these days

[dorindarasbe]

Thankyou to all who answered, just got to go and buy some now and hope that it tastes great once I have cooked it!

[gessoo]

Try seasoning it with Rosemary, fresh if possible. Rub olive oil, Rosemary and salt into the lamb or just salt and olive oil and stud with sprigs of fresh rosemary. Serve with Mint or Redcurrant Sauce. I'll see you for lunch on Sunday!!

[dorindarasbe]

Thankyou gessoo that made me laugh. I will try that.

[teag1rl]

It's 10.30 in the morning and I'm drooling at thought of roast lamb!!