tag:blogger.com,1999:blog-18071407.post2241336133069307677..comments2024-03-28T15:15:32.175+01:00Comments on Living the life in Saint-Aignan: Epaule d'agneau confiteKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-18071407.post-17061378709045312552012-02-26T17:41:39.821+01:002012-02-26T17:41:39.821+01:00Miam, miam, lol !Miam, miam, lol !Mary07https://www.blogger.com/profile/10730039957792562654noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-75363313991085895582012-02-25T11:42:29.374+01:002012-02-25T11:42:29.374+01:00The lamb shoulder I'm getting ready to eat for...The lamb shoulder I'm getting ready to eat for lunch is French-raised lamb (if I can believe the publicity) and was 7.99 euros/kilogramme. That's a decent price. I'd rather have juicy meat than juicy eyes!Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-24455513155723150242012-02-25T11:21:37.115+01:002012-02-25T11:21:37.115+01:00Sounds and looks yummy, Ken. Coincidentaly, Paulin...Sounds and looks yummy, Ken. Coincidentaly, Pauline did a lamb stew last night with some of our dried veg and fresh onions and mushrooms. Slow cooked for about two hours. The meat was mainly rib and neck cuts from Simply Market in Ligueil... I was expecting her "Delhi Lamb and Potatoes" [one of my favourites] but this was just as tasty! <br />When meat is "eye-wateringly" expensive... it seems to taste nicer... or is it because you eat it so rarely?Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-37731843524402226492012-02-25T11:15:01.026+01:002012-02-25T11:15:01.026+01:00Mike, I do slash the layer of fat and/or skin on t...Mike, I do slash the layer of fat and/or skin on the lamb, just as I do with duck breast filets. It supposedly lets the cooking juices soak into the meat when you baste it and keeps the fat or skin from retracting and causing the meat to curl.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-10497627602468971412012-02-25T10:12:17.712+01:002012-02-25T10:12:17.712+01:00I'm always looking out for specials on lamb he...I'm always looking out for specials on lamb here in France as it's eye-wateringly expensive most of the time.<br /><br />When lamb shoulders do materialise at an affordable price, I've been slow-roasting them using a variant of the Jamie Oliver method.<br /><br />Do you "slash" the surface of the shoulder as in the photos? I'm just wondering if it makes a big difference. I wedge some of the garlic cloves in those.Mikehttps://www.blogger.com/profile/16494731273916705327noreply@blogger.com