Slow-Cooked Lamb Shoulder: A Delicious Recipe with Thomas Joseph Butchery Grass-Fed Lamb

When it comes to comfort food, few dishes are as satisfying as a slow-cooked lamb shoulder. This method transforms a humble cut of meat into a succulent, tender masterpiece that is perfect for gatherings or a special family meal. At Thomas Joseph Butchery, our grass-fed lamb is sourced from local farms, ensuring top-notch quality and flavour. This recipe highlights the exquisite taste of our grass fed lamb while providing suggestions for delicious accompaniments.

Choosing the Right Lamb

For this recipe, we recommend our Grass-Fed Lamb Shoulder, known for its rich flavour and tender texture. The natural diet of grass allows the lamb to develop a delicious depth of flavour that shines through in slow cooking

Ingredients

For the Lamb Shoulder:

• 1 whole lamb shoulder (approx. 2.5kg)
• 4 cloves of garlic, minced
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
• 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 onion, quartered
• 2 carrots, chopped into large pieces
• 2 sticks of celery, chopped
• 500 ml of chicken or vegetable stock

For the Accompaniments:

• Creamy mashed potatoes or fluffy couscous
• Seasonal greens (such as broccoli or green beans)
• Mint sauce or chimichurri for drizzling
• Fresh sourdough bread for mopping up the juices

Preparing the Lamb Shoulder

1. Marinate the Meat

Begin by marinating the lamb shoulder to enhance its flavour. In a bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, lemon zest, lemon juice, ground cumin, smoked paprika, and a generous amount of salt and pepper.

Using your hands, rub this marinade all over the lamb shoulder, ensuring it’s well-coated. For optimal flavour, wrap the marinated lamb in cling film and allow it to rest in the fridge for at least 2-3 hours, or ideally overnight. This marinating process ensures that every bite is packed with flavour.

2. Preheat Your Oven

When you’re ready to cook, preheat your oven to 220°C (428°F). The high temperature will help to develop a lovely crust on the lamb before slow cooking. Brown the lamb for 20-30 minutes, or browned to your liking before reducing the oven temp down.

4. Prepare the Aromatics

Once the lamb is browned, remove it from the pot and set it aside. In the same pot, add the quartered onion, chopped carrots, and celery. Sauté for a few minutes until the vegetables begin to soften. This will create a flavour base for your dish.

5. Add the Stock

After sautéing the vegetables, return the lamb shoulder to the pot. Pour the chicken or vegetable stock around the meat, making sure to scrape up any delicious bits stuck to the bottom of the pot. This adds depth of flavour to the final dish.

6. Slow Cooking

Cover the pot with a lid or tightly with foil, and place it in the preheated oven. Roast the lamb shoulder at 120-140°C (248-284°F) and continue to cook for approximately 4 to 5 hours, or until the meat is fork-tender and falls apart easily. The low and slow cooking method allows the connective tissues to break down, resulting in a melt-in-your-mouth texture.

Accompaniments

While the lamb is cooking, you can prepare the accompaniments to complete your meal.

1. Creamy Mashed Potatoes

For creamy mashed potatoes, peel and chop about 1 kg of potatoes. Boil them until tender, then mash with butter, cream, salt, and pepper until smooth and fluffy.

2. Seasonal Greens

Steam or blanch seasonal greens such as broccoli or green beans. Drizzle with olive oil and a sprinkle of salt for a simple yet delicious side.

3. Mint Sauce or Chimichurri

To complement the lamb, consider making a mint sauce or chimichurri. For a quick mint sauce, combine chopped fresh mint with sugar, vinegar, and a pinch of salt. For chimichurri, blend fresh parsley, garlic, red wine vinegar, olive oil, and chilli flakes for a zesty topping.

4. Crusty Bread

Serve with a fresh, crusty sourdough loaf of bread for mopping up the rich lamb juices.

Serving the Dish

Once the lamb shoulder is cooked, remove it from the oven and let it rest for at least 15-20 minutes. This resting period allows the juices to redistribute, ensuring every slice is tender and juicy.

Carve the lamb shoulder into thick slices and arrange it on a large platter. Surround it with the sautéed vegetables and drizzle with the cooking juices. Serve with your chosen accompaniments, garnished with fresh herbs for a pop of colour.

Conclusion

A slow-cooked lamb shoulder is not just a meal; it’s an experience that brings people together. The rich flavours of our grass-fed lamb, combined with thoughtfully chosen accompaniments, create a feast that will impress your family and friends alike.

Visit us in store to get your Grass-Fed Lamb Shoulder and enjoy the difference that quality ingredients make. For more recipes and cooking tips, keep an eye on our blog!

Happy cooking!

For more information on our products, visit us at Thomas Joseph Butchery.