Friday Food Club: Leftover lamb shoulder
Lamb sometimes seems like it should be reserved for a special occasion. It’s the centrepiece of many an Easter celebration, and the time it takes in the oven can fool people into thinking it’s not for everyday cooking.
That’s not the case with lamb shoulder. Shoulder is one of the cheaper cuts of lamb you can buy and, as any good butcher will tell you, the cheaper cuts also tend to be the tastiest when you know how to prepare them.
Lamb shoulder takes a little while to become tender, which makes it perfect for slow roasting. That doesn’t mean you have to check on it every five minutes – it means prepping it, whacking it in the oven, and pouring yourself a drink.
So here’s a recipe from Ludo’s Primal Wellness for you all to try this weekend. It’s easy, tasty, and as long as you can get a hold of a lamb shoulder, you probably have the rest knocking about in the fridge. Enjoy!
Prep time: 10 minutes
Cooking time: 50 minutes
From pantry to plate: 1 hour
What you’ll need: Ingredients
– 300g Lamb Shoulder
– 1 Leek sliced finely
– 5 Carrots sliced finely
– 2 Celery sticks chopped finely
– 2 cups of mushroom sliced finely
– 3 tsp of thyme chopped finely
– 2 Garlic cloves
– Salt and pepper to taste
Step by step guide
– Preheat your at 220 degrees, or gas mark 7
– Place the lamb in an oven dish rub the meat with butter and season with salt and pepper
– Place in oven for 40 minutes
– In a different pan under medium head mix butter, celery and carrots, and cook slowly until it softens, stirring regularly
– Add garlic, leek, mushroom, salt, pepper and thyme to the pan, letting it cook gently until the leek softens (don’t allow it to get too soft)
– When ready, remove the vegetable pan and the lamb dish from the heat, then place the vegetables in the lamb dish
– Switch off the oven (pour yourself that drink) and return the dish to the warm oven for 10 minutes to let the meat settle and allow the vegetable to absorb the roast flavour
3 health benefits of this dish
– Lamb is a fantastic source of iron, and one of the most common meats in the Mediterranean diet, which research has consistently linked to lower risk of cardiovascular disease.
– Carrots are a weight-loss-friendly food that come with health benefits including lower cholesterol and better eye health (plus they may or may not help you see in the dark).
– Leeks are extremely high in antioxidants, which protect your blood vessels and can reduce the risk of heart disease and certain cancers.
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