It’s been a busy week, albeit a short week with a public holiday on Monday. Yesterday I spent most of the day at work trying to catch up. I didn’t get very far. Today I was going to do more but thankfully got caught up watching Bathurst and then the Wallabies play the Springboks.
This morning when I went grocery shopping I came across a bit of lamb shoulder. It’s not often you see shoulder amongst all the legs (maybe I don’t look hard enough). Like pork, I think the shoulder of a lamb is more succulent and juicy than the hind leg or rump.
It was a bit expensive.
I really love the feel of handling meat, especially when it’s room or better, body temperature.There’s nothing like feeling the muscle fibres and having a knife in your hand. I really like butterflying a leg of lamb and dissecting the muscle compartments with my fingers. My boning knife is my favourite tool when working with lamb.
On the rack I tucked the shank underneath.
I also wanted something indulgent to eat with my meat.
And in the food processor they go
I wanted to top the potato bake with a crunchy crusty topping made from streaky bacon and breadcrumbs.
I am so happy Coles sells streaky bacon now.
The potato bake was pretty easy to assemble.
I also use nutmeg and pepper. I should have used more salt in the vegetables.
I cooked this for three hours at 150 ℃. The meat was moist, tender and succulent.
Most of the fat was in the pan. The skin was crispy and the meat so tasty.