John Myers
Meat: Lamb Shoulder from Pipe
The perfect meat: lamb shoulder from pipe recipe with a picture and simple step-by-step instructions.
- 1 piece Lamb shoulder
- 2 tablespoon Extra virgin olive oil
- 1 tablespoon Orange syrup *
- 1 Knife point Orange zest *
- 1 Knife point Black pepper from the mill
- 1 Knife point Sweet paprika powder
- 1 bunch Soup greens fresh
- 1 piece Onion
- 300 ml Lamb stock *
- 300 ml Water
- 1 cups Sour cream
- 1 tablespoon Orange jam*
- 1 tablespoon Soy sauce dark
- Salt and pepper
- Make a marinade from olive oil, syrup and the spices, rub the lamb shoulder with it and let it steep in the refrigerator overnight.
- Peel / clean / clean the soup greens and onions and cut into large cubes.
- Place the shoulder of lamb in a roaster. Add the sliced soup vegetables and pour in the lamb stock and water. Cover the roasting pan and let the roast stew at 200 degrees in the preheated oven for about an hour. Then reduce the temperature to 150 degrees, if necessary add some water and stew for another hour. The last 15 minutes of it with the lid open.
- Remove the lamb shoulder from the bone, cut into slices and keep warm in the open roaster.
- Put the sauce with the vegetables in a sieve and strain. Puree the orange jam in the sour cream with the magic wand. Heat the sauce, add the orange cream and season with soy sauce, salt and pepper
- Serve the shoulder with the desired side dish – here it was potato dumplings – on warmed plates.
- * Links to supply: orange syrup, supply: bitter orange jam – revised on 03.01.2017, supply: orange peel – dried and ground and: meat: stuffed leg of lamb
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