Half a lamb shoulder


Not a piece of meat I’d seen before and not from Mopsa, so assumed it needed a bit of help to be tasty. It looked at though it would take a good stuffing so the end bone removed, and a bit of judicious trimming and bashing (rolling pin does fine) and there’s something resembling a flat, oblong piece of lamb.
Over to the Magimix with its small bowl. First some fresh crumbs from a very tasty rye sourdough: put aside. A smallish onion and two garlic cloves wizzed small and tossed into a pan with some oil. Followed a few minutes later with a handful of finely chopped mushrooms.
When very softened, the vegetables and the crumbs are combined with some dried rosemary (crumbled in) and the juice of half a lemon. Lots of seasoning.
The lamb was stuffed and tied into a roll – looked like it would do a generous three when sliced.
It weighed about 1kg, so an hour at 180, plus a rest. A tray of chopped veg (fennel, courgette, peppers, aubergine, red onion, garlic – coated first in a bowl with olive oil) sat on top in the small oven.
The gravy (juices, red wine and v old home made chutney) finished it all off.

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