Served with Glazed Carrots and Confit Fennel.
Partially deboned shoulder of lamb. What do you see, when you look at it? A gun? A hairdryer? We don’t know what the right answer is. What we do know is that it’s delicious. Better than a leg of lamb, even. (Yes, we said it.) The shank has been left on, which means you’ll get a few different textures on one piece of meat. Which is…well…it’s awesome is what it is. We’ve one-upped this by stuffing and rubbing the meat with a Christmas spice mix (star anise, nutmeg, cinnamon, citrus skins etc.)
Instructions
Preheat your oven to 140 Degrees Celsius. Place shoulder of lamb in a baking tray and add a splash of chicken stock, wine or even water. Cover with tin foil and cook for 5 - 6 hours. For the last 15 minutes of cooking, remove the foil and increase the heat to 220 Degrees Celsius.
This is also a great cut of meat to do in a Weber, if you have the time and patience to monitor the temperature of the coals. (Read: drink a lot of beer.)
Price & Portioning
R274/kg