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To make a juicy and tender lamb shoulder casserole, season the meat with salt, pepper, and fresh rosemary, braise it before adding it to the dish, cover it while cooking, and cook it for a long time over low heat. The sauce should add moisture and can be made with tomatoes, white wine, or stock. Cook at 340°F for 2.5 hours.
The best tips for making lamb shoulder casserole are to season the meat before cooking, cover the casserole while cooking, braise the meat before adding it to the dish, and cook it for a long time over low heat. Most tips on lamb shoulder casserole cooking are designed to make the meat as juicier and tender as possible when cooked. Lamb seasoning generally includes salt, pepper, and sprigs of rosemary. Chefs should use fresh rosemary sprigs wherever possible.
Seasoning the meat before cooking it in a lamb shoulder casserole is an important tip for obtaining tasty meat. Chefs should rub the entire shoulder of lamb with olive oil, black pepper and salt. The goal is to make the coating as even as possible, so it’s important to distribute the flavors equally throughout the meat. Sprigs of fresh rosemary are slender stems with leaves that shoot off like the soaring on an arrow. These can literally be stabbed into the meat to distribute the flavor throughout the shoulder.
Braising meat is important advice that should be used on most joints cooked by a chef. The meat contains a lot of natural fat which increases the tenderness and juiciness of the meat. To keep this fat locked in, chefs often fry the outside of the meat before roasting to seal the fat in place. When preparing the shoulder of lamb casserole, the lamb should be braised skin side down.
Lamb shoulder casserole is basically lamb shoulder cooked in gravy with vegetables. Most of the cooking takes place in the oven, where the ingredients are roasted in a sauce made from ingredients such as tomatoes and white wine. The main function of sauce is to add moisture to the dish, so keeping this moisture in the kitchen is very important for chefs. Placing a lid over the saucepan traps this moisture in place and makes for a juicier saucepan. Stock can be used in place of tomato and white wine sauce, as well as a variety of other liquids.
Cooking lamb shoulder casserole at a low temperature for an extended period of time also helps retain moisture in the dish. The casserole should be cooked at approximately 340 degrees Fahrenheit (170 degrees Celsius) for two and a half hours. Chefs often use a fork to see how easily the lamb can be pulled apart, to ensure tenderness. The slow cooked shoulder of lamb should come loose with a little effort.
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