I found it in my freezer and I’d like to do something with it or get rid of it because I need to free up space. I was gonna just throw it in the slow cooker with some broth or something, but I figure I’d check in here first. No idea what animal it is or really anything about it at all. But it’s 11:30pm, and once I leave in the afternoon tomorrow I’ll be away for the weekend so I’d like to deal with it tonight. (I’m doing a kinda cooking/cleaning frenzy the next couple hours).
Looks like a moose-knuckle. :eek:
Strange. At first glance the top pictures look like a turkey neck, but those don’t have knuckles. The other pictures look like maybe a chunk of lamb shoulder … ?
Looks like some kind of lamb shank cut. Don’t know how big it is.
Yeah, that looks like a cross-section of a shank bone in the middle. Maybe a chunk cut very high on the forelimb that also includes the joint and some extra fat.
I think you may be the proud owner of a Lamb Armpit. 
well, I guess whether it’s moose knuckle or lamb armpit it’s at least interesting.
Gonna go to bed very soon. Should I throw it in the crockpot?
With that big chunk of bone on there, my instincts say yes. Doesn’t look like there’s enough meat on there to cube up for stew, so might as well squeeze as much of the flavor out of the non-meat bits as possible. Somebody who cooks a lot of lamb (which I don’t) may have a better suggestion.
Yeah, my first thought was lamb something or other. Put it in the crockpot with onions and some kind of broth, then make curry out of the shreds in the morning. Skim the fat well, if it is lamb.
It’s in the pot with beef broth, and garlic. (sadly I’m outta onions).
g’nite
If you have some barley add that in.
Glad I caught that post because I actually do have some barley (apparently “pearl barley” according to the translator) that’s been sitting in my pantry for ages.
In the pot and then, finally, to bed.
Congratulations, you now have a steaming pot of lamb and barley poridge.
Last night was way too soon for the barley to go in.
I roasted a lamb neck the other day while my gf made Ramadan soup. After the neck cooled I picked off every bit of meat and added it to the soup. It was awesome.
… *ramen *soup?
How’s the “moose knuckle,” Moe?
ETA: nah, I like Ramadan soup better. Sorta like Italian wedding soup.
But might have been the right time for Scotch barley.
Not bad in the end for all of 5 minutes prep time. Used too much beef bouillon though. The barley seemed fine even though it cooked for 8 hours. I had to add another cup of water in the morning and let it cook another 30 minutes though.
Gonna buy some more lamb shank in the future (this time it was actually my neighbor’s. I’ve never bought lamb in my life) and repeat this one.
Sounds good Moe. On low in a slow cooker without too much liquid even pearl barley will be fine. Pearl has the bran removed so it does turn to mush if cooked too long or with too much liquid.
Lamb shanks (or veal shanks) makes a nice osso bucco.
Jesus, that looks like the chestburster in Alien! :eek: