Lamb Tagine - Leg or Shoulder?

[KatyCooks]

Or does it not really make much difference?

 

[dragnlaw]

Aren't tagines slow cooking? Ergo, wouldn't you choose the tougher cut of meat?

 

[medtran49]

Aren't tagines slow cooking? Ergo, wouldn't you choose the tougher cut of meat?

Yes and yes.

 

[GotGarlic]

Aren't tagines slow cooking? Ergo, wouldn't you choose the tougher cut of meat?

Legs and shoulders are both tough cuts. Either will work for tagine.

 

[pictonguy]

I use shoulder for long cooking which have more connective tissue which in my opinion delivers more flavor as well as being more tender. Legs are leaner and I generally use them when I want to roast lamb to a particular doneness which is usually medium rare. But like what has already been mentioned, both can be used. imo

 

[medtran49]

We used to make a lamb, dried apricot and almond tagine and served over couscous. Haven't made it in MANY, MANY years. Now, this thread has made me want it again. Gonna have to go through the old homemade cookbooks because the recipe is not in the electronic cookbook, though a couple of good looking chicken tagine are.

 

[KatyCooks]

Legs and shoulders are both tough cuts. Either will work for tagine.

And this was my point! I just wondered if one tasted better than the other. Sounds like shoulder is the way to go!

 

[LovelyLinda]

MMM lamb! What a tasty treat! Whichever cut you choose I hope its as tasty as my famous roast chicken!

 

[Rascal]

From the land of lamb..shoulder by far. I bone and roll them.

Leg is good for rotisserie . I have about 1 1/2 lambs in my freezers.
You can giggle Pedro's house of lamb. His lamb is melt in your mouth.

Russ