Substitute For Lamb Shoulder Food
SLOW-ROASTED SHOULDER OF LAMB
Perfectly marinated meat that melts in the mouth is a guaranteed crowd-pleaser. Cook this roast for five hours, rest, then sprinkle with zesty gremolata
Provided by Rosie Birkett
Categories Dinner, Main course
Time 5h15m
Yield Serves 4 with leftovers
Number Of Ingredients 19
Steps:
- Make the marinade. Blitz 1 halved shallot, 4 garlic cloves, 4 cherry tomatoes, 2 anchovies, ½ tsp toasted cumin seeds, ½ tsp toasted coriander seeds, ½ tsp pink peppercorns, 2 tbsp rosemary leaves, leaves from 1 thyme sprig, chopped leaves from a small bunch mint, 70ml white wine, 4 tbsp olive oil, 1 tbsp brown sugar and zest of juice of 1 lemon in a food processor.
- Pierce 2kg lamb shoulder all over with a sharp knife, put it in a large roasting tin and slather the marinade onto the meat, coating thoroughly.
- Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.
- Take the lamb out of the fridge at least half an hour before you cook it to bring it to room temperature. Heat oven to 160C/140C fan/gas 3.
- Put 3 onions, each sliced into 3 thick disks, in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.
- Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.
- Return the tin of onions and marinating juices to the oven to keep warm.
- Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint in a bowl.
- Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.
- Skim off any fat from the juices and serve alongside the lamb.You can use the leftover meat in Rosie's lamb shoulder flatbread recipe (see 'goes well with').
Nutrition Facts : Calories 776 calories, Fat 56 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.6 milligram of sodium
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- Mutton. If the sheep is older than 12 months, the meat is no longer called lamb, but mutton, and there is a difference not only in texture but in overall flavor profile, as well.
- Veal. The main difference between veal and beef is that veal comes from a 6/7-month-old calf. This is also the main similarity between veal and lamb since the meat of a young animal is extremely tender and flavorful.
- Goat. Goat meat is one of the best options for replacing lamb meat – especially when it comes to the softness and tenderness of the meat structure. While lamb meat is quite mild and neutral, goat meat is more on the sweet side, with a subtle hint of gamey flavor.
- Beef shank. The best lamb shank substitute is certainly beef shank – a very popular and versatile meat cut that offers a very deep, rich flavor. This low-fat beef cut, while being extremely flavorful, isn’t as tender as lamb, so it requires additional moisture when cooking.
- Ground pork. If you’re looking for a good ground lamb substitute, whether it be kebabs, taco filling, pasta sauce, or lasagne – ground pork is the answer.
- Chicken thighs. When you think about tender, neutral, yet extremely flavorful meat cuts, chicken thighs must be one of the main associations. When it comes to replacing lamb in your dishes, you could also go with chicken breasts.
- Vegetarian lamb. When it comes to vegetarian lamb substitute, the secret lies in a carefully chosen mixture of herbs and spices that will create the best mixture of flavors, resembling a roasted lamb.
- Turkey legs. Similar to chicken thighs, turkey legs offer unmatched versatility, and they’re quite mild and neutral when it comes to both flavor and aroma.
- Oxtails. While this may not be the most obvious option when it comes to replacing lamb in soups, roasts, and stews, oxtails may surprise you – especially if you’ve never prepared them before.
- Beef short ribs. Short ribs are taken from the chuck of the beef, consisting of 5 ribs – hence the name. The meat between these ribs, however, isn’t as tender as lamb, which calls for slow-cooking or braising.
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