Eastern Spice Crusted Lamb Shoulder

Hey guys! As you know, I absolutely love eating lamb whenever I can get my hands on it. I’m from New Zealand and i’m pretty sure it’s genetic!

Today’s recipe is a spicy Eastern inspired lamb shoulder. This is one of the better value cuts of lamb – It’s got the most meat for your dollar, and a good amount of bones for broth. (Or very lucky pets)

eastern-spice-lamb

As always, I use NZ lamb, but don’t feel obliged to do so. I use it because it’s partially a taste of home, but I know for a fact that they’re grassfed. :) Buy local if you can!

You will need:

1 fresh lamb shoulder, patted dry and scored with a knife.

3 T Madras curry powder (spice mix, find some here)

2 T Smoked paprika

1 t each of salt & pepper

1 T onion powder

1 T garlic powder

1/2 cup red wine

 

Step one:

Preheat oven to 450.

Mix the madras, paprika, salt, pepper, onion and garlic together in a container.

Step two:

Pour the red wine over the lamb shoulder in a roasting pan. Rub the spice mix into the fatty top side, be very generous with it. Rub it in, then put some more on, we want a nice crust of spice on this lamb. Don’t worry too much about the bottom, it’s mostly sinew and bone.

Pop this in the oven, and turn the heat down to 300. We started it at 450 to quickly sear the meat; then it’ll cool down and slow roast it until it’s tender and falling apart. Roast for 2 hrs, or until meat can be easily pulled from the bone with a fork.

– Dannielle

 

 


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About nionvox

I'm the alpha kitty around here, and founder of the website. Rawr.
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4 Responses to Eastern Spice Crusted Lamb Shoulder

  1. Salixisme says:

    I love lamb as well – and I agree with you on the genetic thing… I grew up on a Sheep farm in North Yorkshire, and we ate a LOT of lamb because we used to slaughter a couple of sheep every year to go in the freezer.

    • Nionvox says:

      My neighbour had a lamb called Xmas Dinner, haha. I grew up eating mutton too. :)

      • Salixisme says:

        We used to name the lambs that we were keeping – either for food or just for breeding (they also had numbered eartags but it was no much better to refer to “Middy” rather than number 453!)… My parents had a system where all the keepers from one year all had names starting with the same initial.. we started with A and worked our way up from there… a new initial letter each year.

        One memorable one was lamb-chop…. and it was not unusual for us to ask at the dinner table who we were eating Billy or Charles. It used to gross out my friends ;-)

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