When it comes to cooking up cheap cuts of meat I think I’ve got a bit of a flair for it so this week I thought I’d go for half a lamb shoulder and give it a good braise. I was aiming for something with a strong rosemary flavour and a bit of depth behind it.
Normally this would have meant red wine, garlic and rosemary but I was out of red wine. I’ve always got soy sauce in the cupboard and so I thought I’d make a little bit of a paste and see how it went. To replace the volume of the red wine I went for a light chicken stock.
- 1kg half shoulder of lamb
- 3 garlic cloves
- 3 tbsp light soy sauce
- 2 tbsp rosemary leaves
- 2 celery stalks
- 2 carrots
- 2 small onions
- 500ml stock (lamb / chicken / vegetable)
Method of Preparation:
- Preheat oven to 150°C
- Put the rosemary, garlic and soy in a pestle and mortar (or mini blender) and form a loose paste
- Slash the fat of the lamb and rub the paste into the cuts, set aside
- Chop the celery, onion and carrot into 1 inch size pieces and lay them in the bottom of a large casserole dish
- Place the lamb on top of the chopped veg
- Prepare your stock and pour it around the lamb
- Cover the top firmly with foil and if you’ve got a lid pop that on the top too.
- Put it in the oven for about 4 hours (or until the lamb falls away), remove all covering, turn the heat up to 170°C and put it back in for 20 minutes to brown up the lamb
- Remove the lamb and pull it apart with a couple of forks
- Serve with champ
Wow! I’d never had lamb shoulder before and it was amazing. After it had been in for 4 hours and I took the lid off you could see where the scapula (shoulder blade) had just fallen out of the meat. With it back in for 20 minutes I got the champ finished and it was just sublime.
The meat cost me £6 so I’d say in total it cost me around £8 to feed us both and there was a fair amount of lamb left afterwards too. I reckon a 1.2kg piece would have served 4 of us and I probably would have put peas with it too so this would easily feed 4 for under £10.