Lamb Forequarters - What to do with them?

[The[cookie]Doctor]

I need something simple that I hopefully don't have to go and buy anything for, that is not as simple as with mash and veges.
I bought them because they were cheap forgetting that once they eventually get defrosted I never have any idea what to do with them.
We often use them for souvlaki meat because it's tasty like that but i'd prefer something else if any of you have any ideas?

Thanks!

[Netix]

All I can think of is Irish Stew, or Curry.

[Trillian]

We usually always BBQ them, but during winter we just put them under the grill. They are a pretty tough cut of lamb really - often it's best to stew or slow cook them

[TheBear]

I usually slow cook them in a casserole on a bed of onions, carrots, fennel, celery, garlic and anything else I want to use up - lay the meat on top of the vegies, then add a couple of cans of chopped tomato, a slug of red wine and some stock until the meat is nearly covered - bring to the boil, cover and place in a low oven (150-160) for 3-4 hours - if you want to bulk it up then add a can of beans (borlotti, cannellini) about 30 minutes before it is done.

If you want a recipe that doesn't involve buying anything then let me know what you have in the fridge and cupboards and we'll go from there...

[The[cookie]Doctor]

Thanks! I have decided i will go out and get stuff tomorrow and have them tomorow night instead.
That sounds really good bear, just not sure about DF and the tomatoes, he hates them - which is a pity as I love them

[TheBear]

If you don't want to serve tomato based sauce with it, then try this...

Slow-cooked Greek lamb

I like to serve the whole joint in the centre of the table and flake the meat off the bone, sprinkling a little extra salt, some extra-virgin olive oil, and a touch of lemon and parsley. All these things help liven up the flavours of the lamb.

INGREDIENTS
1 forequarter of lamb, bone in
2 tbsp olive oil
3 cloves garlic, crushed
1 tsp dried thyme or oregano
flaked salt and ground pepper
2 lemons
extra-virgin olive oil, to finish
2 tbsp chopped parsley

METHOD

- Pre-heat oven to 160C (140C fan forced). Cover the lamb in olive oil, garlic, herbs, some salt and plenty of freshly ground pepper. Squeeze over the juice of one of the lemons.

- Place lamb on a rack in a roasting pan, pour in enough water to come 2-3 centimetres up the pan's sides and cook for 5 hours.

- Check the lamb every hour or so and baste with the pan juices.

- After about 3 hours, once it is golden brown on top, cover with foil and continue to cook.

- When cooked, remove from the oven and rest for 20 minutes before serving.

- Serve with a squeeze of lemon juice, a drizzle of extra-virgin olive oil, some flaked salt and ground pepper, and a sprinkle of freshly chopped parsley.