Lamb Shoulder Whole

Lamb Shoulder Whole

Lamb Shoulder Whole

R302.00 Incl. VAT

In stock
0 out of 5

R302.00 Incl. VAT

2kg Lamb shoulder on the bone.

SKU: 228 Category:

Description

Lamb shoulder on the bone 2kg.

Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.

Contact our friendly staff to confirm your delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Friday.

Southern Suburbs up to Steenberg – Monday to Friday.

Northern Suburbs – Monday to Friday.

Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.

Table View, Sunset Beach & Blaauwberg – Monday to Friday.

False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.

Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.

Additional information

Weight1 kg

Slow-roasted shoulder of lamb

Ingredients

  • 2kg lamb shoulder
  • 3 onions, each sliced into 3 thick discs

For the marinade

  • 1 shallot, halved
  • 4 garlic cloves
  • 4 cherry tomatoes
  • 2 anchovies
  • ½ tsp cumin seeds, toasted
  • ½ tsp coriander seeds toasted
  • ½ tsp pink peppercorns
  • 2 tbsp rosemary leaves
  • 1 thyme sprig, leaves picked
  • small bunch of mint leaves chopped
  • 70ml white wine
  • 4 tbsp olive oil
  • 1 tbsp brown sugar
  • zest and juice 1 lemon

For the gremolata

  • zest ½ lemon
  • 1 garlic clove, crushed
  • 1 tbsp finely chopped mint

 

Method

  1. Make the marinade. Blitz 1 halved shallot, 4 garlic cloves, 4 cherry tomatoes, 2 anchovies, ½ tsp toasted cumin seeds, ½ tsp toasted coriander seeds, ½ tsp pink peppercorns, 2 tbsp rosemary leaves, leaves from 1 thyme sprig, chopped leaves from a small bunch mint, 70ml white wine, 4 tbsp olive oil, 1 tbsp brown sugar and zest of juice of 1 lemon in a food processor.
  2. Pierce 2kg lamb shoulder all over with a sharp knife, put it in a large roasting tin and slather the marinade onto the meat, coating thoroughly.
  3. Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.
  4. Take the lamb out of the fridge at least half an hour before you cook it to bring it to room temperature. Heat oven to 160C/140C fan/gas 3.
  5. Put 3 onions, each sliced into 3 thick disks, in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.
  6. Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.
  7. Return the tin of onions and marinating juices to the oven to keep warm.
  8. Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint in a bowl.
  9. Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.
  10. Skim off any fat from the juices and serve alongside the lamb.

 

 

Source: bbcgoodfood.com

 

 

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