Lamb shoulder - cook it low and slow for ultimate tenderness

Lamb shoulder is a great economical cut and is best cooked low and slow in a flavoursome liquid.  Commonly used in stews and casseroles, what was once a tough cut of meat becomes incredibly tender when slow cooked and comes apart with just a fork.

Try these recipes for extra flavour.

Persian Style Lamb Shoulder

1⅓ kg lamb shoulder, bone in
3 cloves garlic,thinly sliced
2 tbsp olive oil
2 tbsp pomegranate molasses
2 tbsp lemon thyme leaves
1 tsp ground tumeric
1 tbsp coriander seeds, toasted, lightly crushed
2 large red onions, cut into wedges
1 tbsp honey
½ cup vegetable stock
1large cauliflower, cut into florets
600 g Kent pumpkin, sliced into wedges
1 tbsp ground cumin
100 g baby spinach or rocket leaves
Lemon zest, pomegranate seeds, mint sprigs, Greek yoghurt, to serve

Preheat the oven to 200°C (180° fan-forced). Line 2 large baking trays with baking paper.

Make small incisions all over lamb and press garlic into holes. In a small bowl combine the half the oil, pomegranate molasses, lemon thyme, turmeric, and coriander. Season.

Place onions in the centre of a heavy-­based roasting dish and sit lamb on top. Pour marinade over the lamb, drizzle with honey and pour stock around the base. Cook lamb uncovered for 30 minutes. Cover with foil and cook for a further 2 to 2 ½ hours or until meat is tender and falling off the bone. Remove from oven and rest for 10 minutes.

In a large bowl, add the remaining oil, cauliflower, pumpkin and cumin. Season and toss to coat. Spread vegetables onto prepared trays and cook for 25 to 30 minutes in oven with lamb, or until golden and tender.

Serve lamb with onions, roast vegetables, baby spinach and pan juices. Sprinkle with lemon zest, pomegranate seeds, mint sprigs and serve with yoghurt.

American Honey Mustard Glazed Lamb Shoulder

1lamb shoulder, bone in (approx. 1.5kg)
1 tbsp extra virgin olive oil

Dry rub:
1 tsp paprika
1 tsp thyme leaves
1 tsp Mexican chilli powder

Glaze:
1 tbsp honey
1 tbsp wholegrain mustard

Potato salad:
600 g desiree potatoes, cut into 2-3cm chunks
1 tbsp whole egg mayonnaise
1 tsp whole grain mustard
1 tbsp chopped chives

Slaw:|
¼  white cabbage, thinly sliced
1 tbsp vinegar
1 tbsp extra virgin olive oil
Cucumber pickles, sliced, to serve

Preheat oven to 180°C (160°C fan-forced). Place lamb shoulder in a large baking dish, brush with oil and sprinkle with dry rub and a little salt and pepper. Add 1 cup water to the base of the pan and cover tightly with foil. Cook for 2 ½ hours or until lamb is able to be easily shredded with two forks. Brush thickly with glaze and either shred or serve whole.

Place potatoes in a medium saucepan and cover with cold water, bring to the boil and simmer for 20 minutes or until tender, drain. Toss with mayonnaise, mustard and half the chives.

Toss sliced cabbage with vinegar and oil, a pinch of salt and pepper and serve lamb with slaw, potato salad topped with remaining chives and pickles.


Lamb Shoulder Sliders

1½ kg lamb shoulder bone-in
4brown onions, peeled and quartered
6 cloves garlic, peeled and smashed
½ tsp sea salt
½ tsp cracked black pepper
1lemon, halved
1 tbsp extra virgin olive oil
1 tbsp cumin seeds
1 tbsp dried oregano leaves
1 bunch lemon thyme

Slaw:
½ bunch kale, stems removed, leaves finely shredded
1 tbsp extra virgin olive oil
100g parmesan cheese, coarsely grated
To serve, 6 soft brioche buns

Preheat oven to 170°C.

Make small cuts all over lamb and rub with olive oil, cumin, oregano, salt and pepper.

Place lamb in a heavy-­based roasting dish surrounded by onions, garlic cloves and lemon halves. Place thyme sprigs on top and cover tightly with foil. Place into oven for 2 ½ to 3 hours or until tender and falling off the bone. Remove from oven and rest.

Combine ingredients for slaw and toss gently to combine.

Fill buns with slaw and top with shredded lamb.

 

Recipe source:  beefandlamb.com.au

Slow Cooked Lamb Shoulder Pasta with Kale

1½ kg lamb shoulder bone-in
4 brown onions, peeled and quartered
6 cloves garlic, peeled and smashed
½ tsp sea salt
½ tsp cracked black pepper
1lemon, halved
2 tbsp extra virgin olive oil
1 tbsp cumin seeds
1 tbsp dried oregano leaves
1 bunch lemon thyme

To serve:
½ bunch kale, stems removed, roughly torn
1 tbsp extra virgin olive oil
400 g fresh fettucine
100 g parmesan cheese, finely grated

Preheat oven to 170°C.

Make small cuts all over lamb and rub with olive oil, cumin, oregano, salt and pepper.

Place lamb in a heavy-­based roasting dish surrounded by onions, garlic cloves and lemon halves. Place thyme sprigs on top and cover tightly with foil. Place into oven for 2 ½ to 3 hours or until tender and falling off the bone. Remove from oven and rest.

Meanwhile, cook pasta according to packet directions.

Place kale on a baking sheet lined with baking paper, toss in oil and sprinkle with salt. Place into oven and roast for 10 minutes or until crisp. Shred meat from lamb and toss with pasta, and kale. Drizzle with pan juices and serve with finely grated parmesan.


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