British BBQ Society Forums

Bit of a silly question, but I'm not entirely sure...! I bought a whole lamb last year which came ready-butchered and frozen. I've already had something that appeared to be leg and something that appeared to be shoulder, but I'm still left with this sizeable joint which I suspect is a second shoulder or maybe leg joint, perhaps from higher up or something.

Anyone a bit more knowledgable than me and can identify it?

http://dl.dropboxusercontent.com/u/1130 ... to%201.JPG
http://dl.dropboxusercontent.com/u/1130 ... to%202.JPG

(Can't get the pictures to show, but the links should work)

Cheers

Pete

First one looks like leg, second shoulder

They're both the same bit of meat - just different sides!

That's what they look like to me

The shape looks like a leg in one pic, and a shoulder in the second.

chump end off the leg

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Thanks power, sounds like you know your meat!

Anyone have any thoughts on whether this smoked/braised lamb recipe would work well with this cut?
http://grillstock.co.uk/blogs/archives/ ... lder/2511/

I made it last year with a shoulder and it was just superb. Not sure how well a leg slow-cooks though?

Cheers

Pete

not sure about a half leg of lamb! I normally roast them in the weber kettle! but in saying that, why not give it a go! got nothing to loose!

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Chump end has more of the fat and connective tissue that slow cooking turns into tastiness, so it would work better for slow cooking than the leaner part of the leg.

I've never tried smoking lamb. I have a shoulder in the freezer - worth a crack? Got any ideas for the rub n sauce?

Definitely a chump, with the top of the leg bone attached, great as a roast or hot and quic smoking.

[img]http://img.tapatalk.com/d/14/01/13/hadame7a.jpg[/img][img]http://img.tapatalk.com/d/14/01/13/u2e8ubyj.jpg[/img]
lamd shoulder cooked in wsm!
rubed in mustard and paprika, pepper, chilli

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