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Shoulder of lamb supreme |

slow cooked shoulder of lamb

slow cooked shoulder of lamb

Shoulder of lamb recipes you do not often find. For some reason it’s a lesser used cut of meat that is most often used in curries and the like cubed and off the bone. Well, I tell you this recipe is fantastic, it’s a roast so takes little effort (long roasting time though) and is so tender you will wonder why you have not been roasting shoulder for years. Whatever you do, make the red onions, it is the difference between good and great! (4 people)

What you need

1.4 kg odd lamb shoulder
2 tablespoons mustard (important to use a seed mustard)
2 teaspoon crushed garlic
1/3 cup red wine
2 2/3 cups beef stock
Ice cubes
1 tablespoon maizena (cornflour)
1 tablespoon water
4 small red onions

The process

Fill a large pan with water and bring to the boil, pop the shoulder into the boiling water and boil for 15 minutes.

Now remove the shoulder from the pot, toss out the water and set aside to cool for about 5 minutes. Take a sharp knife and insert it into the meat all over making about 10/12 slits. Rub the garlic over the surface pushing some of the garlic into the slits. Do the same with the mustard. I usually use the back of a spoon to do it but hands work just as well.

Now place it into a roasting tin and pour over the stock and the wine, cover securely with tin foil and place in a 160 Celsius oven for 5 hours. Every hour, open and turn the lamb.

Now peel the onions, remove the foil, toss in the onions and roast for another 1 to 1 1/2 hours uncovered.

When it is cooked, remove the lamb and onions from the roasting pan, place in a dish and cover with foil to keep warm while you make the gravy.

here is a great trick.. Toss a whole tray of ice cubes into the liquid, some of the fat will start to solidify and can be easily removed, clever hey!

Now place the roasting pan onto the stove and bring to the boil, mix together the maizena with 1 tablespoon of water, stir into the liquid and keep stirring until it thickens up into a delicious gravy. taste and season to your liking. Pour it over the lamb and onions in the serving dish… then serve

I tell you what, serve it with some roast vegetables, roast potatoes and this strawberry cream cake as a dessert and you will be elevated to God status!

Bad breath getting you down? There is a solution! >>


5 Responses to “Shoulder of lamb supreme”

  1. Mandy says:

    Hi Graham

    Your recipes look great! Only one problem I have is that I’m Muslim and cannot use wine in the recipes. What can be substituted for wine?

    • Graham says:

      Salaam Mandy, you could use verjuice which is available at larger woolies stores or good deli’s. You can also use chicken stock with a touch of dark vinegar to give it a little acidity but verjuice is best. Have a lekker time G

    • Sarah-Jane Galbraith says:

      Salaam alaikum, Mandy. Don’t forget that alcohol evaporates altogether if it boils for about half a minute so that, by the time you eat your food, you are left with the wonderful flavour but none of the alcohol 🙂

  2. Cindy says:

    Graham Graham Graham – I cannot believe there are no comments on this recipe yet!!!! I made this last night and WOW WOW WOW!!!! It is fantastic, thank you for an awesome recipe, my guests were so impressed!!!!! I made it with the Apple Cider Pork Roast and the Strawberry Cream Cake – all was a big hit – Thank u for making me look like a TOP CHEF!!!!

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