3 Ways with Lamb Shoulder
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
4-6people 1 hour
Cook Time
8 hours
Servings Prep Time
4-6people 1 hour
Cook Time
8 hours
Ingredients
Lamb Shoulder
  • 1 DELICO Farmstyle Butchery whole lambs shoulderapprox. 3kg
  • 6 Onionspeeled and cut into quarters
  • 1head garliccloves removed and peeled
  • Handful of rosemary and thyme
  • 2liters prepared chicken stock
  • 1bottle of your favourite white wine
  • Salt and pepper to taste
Greek Briam
  • 4medium sized potatoespeeled and sliced
  • 4medium sized Baby Marrowswashed and sliced
  • 2medium sized red onionspeeled and thinly sliced
  • 50ml Extra Virgin olive oil
  • 5 sprigs origanum,leaves stripped
  • 250ml prepared chunky tomato sauce or tinnned chopped tomatoes
Moussaka – Bechamel sauce
  • 100grams Butter
  • 100grams cake flour
  • 1 liter Full cream milk
  • 1 onionpeeled and halved
  • 4 Bay leaves
  • 3 cloves
  • Salt and pepper to taste
Moussaka – Grilled aubergines
  • 3large aubergines,sliced in 1cm slices
  • 100ml olive oil
  • Salt and pepper to taste
Moussaka – Tomato sauce
  • 15ml Butter
  • 15ml olive oil
  • 1medium sized onionchopped
  • 2 Garlic clovespeeled and grated
  • 2sprigs rosemarychopped
  • 2sprigs thymechopped
  • 1tin chopped tomatoes
  • 1cup prepared chicken stock
  • 15ml muscavado sugar
  • Left over lamb shoulder meat,approx 1kg
Greek lamb shoulder salad
  • 1kg Left over lamb shoulder meat,
  • 4heads baby gem lettuce,cut into quarters
  • 4 pink radishes,cut into quarters
  • 1/2 cucumbersliced into spaghetti strips or cut on the bias
  • 100grams asparagusblanched
  • 2large pita breads
  • 30ml Extra Virgin olive oil
  • 150grams red vine tomatoes
  • Salt and pepper to taste
  • 100ml prepared herb pesto
  • 30ml 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.