Honey & Co’s recipe for slow-cooked shredded lamb shoulder
Share:
An easy, leave-to-cook, crowdpleasing centrepiece with a warm, orangey aroma, served with red onion sumac salad and a burnt chilli and orange relish. If there is one thing we love, it is a low-effort, high-impact dish, and if it can feed a crowd, even better. This one is a triumph of the genre: all the lamb shoulder requires from you is a quick (but potent) marinade and a long, leisurely soak in the oven with an occasional baste. The salsa joins it in the oven – indeed, on the same tray – and just needs some coarse chopping afterwards, leaving you plenty of time and energy to prepare a sharp, colourful, showstopping salad.
Present the lamb in its baking tray and, as your guests gather around, offer up the salad and salsa, a stack of flatbread and maybe some yoghurt and whatever hot sauce you have, and bask in the glory. No one will ever suspect how little effort was involved.
Prep 15 min. Chill 4 hr+. Cook 4 hr min. Serves 8-10. 1 whole lamb shoulder on the bone (about 3kg). 100g gochujang. 100g orange marmalade. 1 tbsp sea salt. 2 tbsp coriander seeds. For the burnt chilli and orange relish. 1 red pepper. 2 red chillies. 2 red onion, peeled and halved.
1 orange, halved. 1 tsp sugar. ½ tsp salt. 2 tbsp white-wine vinegar. For the red onion sumac salad. 1 orange, peeled and segmented. 1 clementine, peeled and sliced. 2 red onions, peeled and thinly sliced. 30g parsley, leaves picked. 50g rocket. For the dressing. 2 tbsp olive oil.
1 tsp sumac. ½ tsp sea salt. Use a sharp knife to score deep, crisscross cuts all over the flesh of the lamb shoulder. Mix the gochujang, marmalade, salt and coriander seeds, then rub this mixture all over the lamb, cover and chill for at least four hours, and ideally overnight.
Share:
More for You
Top Followed
Trending
You Might Also Like
