Our grass-fed lamb shoulder, slow cooked and falling off the bone, makes a delicious and inexpensive meal. The bone adds incredible flavor and yields a beautiful, tender meat. The gelatin melts and bastes the meat as it slowly cooks.
The shoulder can be braised on an open pit fire as demonstrated, or in your oven if the season of equipment dictates in your area. Be sure to sear the shoulder before braising to give it the nice dark color leaving the skin and fat on to add flavor and conserve moisture, then all you have to do is slowly cook until the meat is tender and easily pulls from the bone with a fork. One of our shoulders will feed about 4 adults.
This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.
Shepherd Song Farm lamb shoulder
2 celery stalks
2 cups marinara
1 bottle of dark beer, your choice
1 cup vegetable stock
2 teaspoons paprika
1 Tablespoon oregano
2 Tablespoons flour
1 mixed bunch of parsley, rosemary & thyme
18 fingerling potatoes, depending on size
8 cipollini onions
1 teaspoon salt and pepper
Water as needed
- Dice the onion, carrot and celery. Roughly chop the garlic.
- Cover potatoes with water in a small sauce pot and put aside.
- Season lamb shoulder with salt and pepper and dust lightly with flour.
- Sear lamb on medium heat, browning evenly on both sides.
- Remove shoulder from pot and add chopped vegetables.
- Caramelize vegetables.
- Add spices and herbs lightly cook and deglaze with beer.
- Add vegetables, stock, marinara and water.
- Add additional water as needed if your pan threatens to dry out.
- Place lamb shoulder and whole, peeled cipollini onions in the pot and cover with lid.
- Cook on low heat for approximately 3 hours or until meat is tender.
- While cooking the shoulder, boil the potatoes until tender, then drain and cool to room temp.
- Cut potatoes in half or quarters.
- Note: If cooking in a fire pit routinely check water levels to prevent burning the meat. If using an oven cook at approximately 275 °F.
Finish and Serve
- When shoulder is ready sauté the potatoes in oil on high heat.
- As the potatoes begin to caramelize add herbs and butter.
- With a fork, pull the meat from shoulder bone underneath the fat cap.
- Plate the shoulder roast with potatoes and parsley leaves. Drizzle with oil.