17 Sep 3 Ways with Lamb Shoulder

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3 Ways with Lamb Shoulder

Print Recipe

Lamb shoulder is one of the cuts of meat us as South Africans like to make on a Sunday. With these recipes you can make a roast and with the leftover meat a moussaka and a salad for those lazy Monday evenings.

Servings	Prep Time
4-6 people	1 hour

Cook Time

8 hours

Servings Prep Time 4-6 people 1 hour

Cook Time 8 hours

3 Ways with Lamb Shoulder Print Recipe Lamb shoulder is one of the cuts of meat us as South Africans like to make on a Sunday. With these recipes you can make a roast and with the leftover meat a moussaka and a salad for those lazy Monday evenings. Servings Prep Time 4-6 people 1 hour Cook Time 8 hours Servings Prep Time 4-6 people 1 hour Cook Time 8 hours

Ingredients

Lamb Shoulder

• 1 DELICO Farmstyle Butchery whole lambs shoulder approx. 3kg
• 6 Onions peeled and cut into quarters
• 1 head garlic cloves removed and peeled
• Handful of rosemary and thyme
• 2 liters prepared chicken stock
• 1 bottle of your favourite white wine
• Salt and pepper to taste

Greek Briam

• 4 medium sized potatoes peeled and sliced
• 4 medium sized Baby Marrows washed and sliced
• 2 medium sized red onions peeled and thinly sliced
• 50 ml Extra Virgin olive oil
• 5 sprigs origanum, leaves stripped
• 250 ml prepared chunky tomato sauce or tinnned chopped tomatoes

Moussaka - Bechamel sauce

• 100 grams Butter
• 100 grams cake flour
• 1 liter Full cream milk
• 1 onion peeled and halved
• 4 Bay leaves
• 3 cloves
• Salt and pepper to taste

Moussaka - Grilled aubergines

• 3 large aubergines, sliced in 1cm slices
• 100 ml olive oil
• Salt and pepper to taste

Moussaka - Tomato sauce

• 15 ml Butter
• 15 ml olive oil
• 1 medium sized onion chopped
• 2 Garlic cloves peeled and grated
• 2 sprigs rosemary chopped
• 2 sprigs thyme chopped
• 1 tin chopped tomatoes
• 1 cup prepared chicken stock
• 15 ml muscavado sugar
• Left over lamb shoulder meat, approx 1kg

Greek lamb shoulder salad

• 1 kg Left over lamb shoulder meat,
• 4 heads baby gem lettuce, cut into quarters
• 4 pink radishes, cut into quarters
• 1/2 cucumber sliced into spaghetti strips or cut on the bias
• 100 grams asparagus blanched
• 2 large pita breads
• 30 ml Extra Virgin olive oil
• 150 grams red vine tomatoes
• Salt and pepper to taste
• 100 ml prepared herb pesto
• 30 ml Extra Virgin olive oil

Instructions

Lamb shoulder

1. Place the onions in an oven proof dish. Place the lamb shoulder on top of the onion and cut slits into the meat. Stuff the garlic cloves inside the slits as well as some of the herbs. Put any of the leftover garlic cloves and herbs in the dish with the wine and stock. Season to taste and cover with a lid or heavy duty foil. Place in a 100 degree oven for 8 hours or overnight. The lamb shoulder should be done when you can easily pull out the bones and the meat is soft and tender.

Greek Briam

1. Pour the tomato sauce or tinned tomato in an oven proof dish. Arrange the potato slices, baby marrow slices and the red onion slices on top of the sauce, starting with the potato and ending with the onion. Pour over the olive oil and season to taste. Put the origanum leaves on top and bake in a 160 degree oven for approx 40 minutes or until the vegetables are cooked. You can add more olive oil should your briam be too dry.

Moussaka - Bechamel sauce

1. Warm the milk with the onion, bay leaves and cloves and leave to infuse for 20 minutes. Place the butter in a sauce pan and heat until the butter starts to bubble. Whisk in the flour until it forms a paste. Cook for 2 minutes until slightly browned. Strain the milk mixture into the butter and flour and whisk until the sauce starts to thicken. Take off the heat and season to taste. Put aside until you assemble your Moussaka.

Moussaka - Grilled aubergines

1. Place a griddle pan on high heat until it starts to smoke. Toss the aubergine slices in the olive oil and season to taste. Grill the aubergine on both sides until you can see grill lines and the slices are cooked. Place aside until you layer your moussaka.

Moussaka - Tomato sauce

1. Place the butter and olive oil in a sauce pan and add the onion and garlic. Fry on a medium heat until cooked and slightly browned. Add the herbs, tomato, stock and sugar and cook until thickened. Season to taste.

Assembling your Moussaka

1. In an oven tray, layer the béchamel sauce, grilled aubergines, leftover lamb shoulder meat and the tomato sauce until the oven tray is filled up. Top the Moussaka with your favourite cheese and bake at 180 degrees for approx 30 minutes.

Greek lamb shoulder salad

1. Heat a griddle pan on a high heat until smoking. Brush the pita breads with olive oil and grill until both sides are charred and toasty. Cut each pita into 8 triangles and set aside. Toss the asparagus in olive oil, season to taste and grill on both sides. Place the vine tomatoes in an oven proof dish, drizzle with olive oil, season to taste and place in a 180 degree oven for about 10 minutes or until they burst open. Place the lettuce on a salad platter and top with the radish quarters, cucumber spaghetti, grilled asparagus and the roasted vine tomatoes. Place the pita triangles on top of the salad and add the pulled leftover lamb shoulder meat on top. Mix the pesto with some olive oil and drizzle over the salad.