Three ways with lamb shoulder

We often buy a whole shoulder of lamb for roasting purposes then eat the leftovers during the following week, ensuring that one piece of meat goes a long way. Here’s what we had this week…


1.5kg lamb shoulder
3 red onions (peeled and quartered)
10 cloves of garlic (peeled, left whole)
3 large sprigs of fresh rosemary (leaves removed from the stalk)
50ml balsamic vinegar
Large knob of butter (chopped into 8 squares)
Tbsp anchovy paste

– preheat the oven to 200 degrees

– coat the skin of the lamb with the anchovy paste

– scatter the butter, onions, garlic and rosemary on the bottom of a sturdy casserole pot and drizzle over the balsamic vinegar, then place the coated lamb on top of the veg

– cook for half an hour then turn the oven down to 160, put the lid of the casserole on the dish and cook for a further two hours

– let the meat rest for 20-30 mins before serving with green veg and half the balsamicy onions & garlic


Half the leftover lamb from the shoulder recipe above (chopped into 1 inch chunks)
The rest of the balsamicy onions & garlic from above (there will also be some hardened lamb fat in the pot)
2 red peppers (de-seeded and quartered)
Large aubergine (cut into 16)
200g broccoli (purple sprouting if you’re lucky enough to get hold of it, regular if not, chopped into bite sized pieces)
Tbsp tamari
Tbsp sesame oil

– preheat the oven to 180 degrees

– coat the aubergine and peppers in the sesame oil and tamari, place on a roasting tray and bake for half an hour

– when the above is five minutes from being done heat the onions and garlic in a large pan over a med heat

– once the fat has melted, add the leftover lamb and broccoli and cook with the lid on. You may need to add a little drop of water to the pan at this stage

– once cooked stir in the roasted aubergine and peppers and serve immediately


Other half of the leftover lamb from the shoulder recipe above (chopped into 1 inch chunks)
3 courgettes (top & tailed and peeled)
Large carrot (top & tailed and peeled)
Small red onion (peeled and sliced thin)
4 cloves of garlic (crushed)
Small red chili (de-seeded and chopped very small)
Tbsp fresh ginger (grated or chopped very small as per chili)
2 tbsp Thai fish sauce
Juice of half a lime
Tbsp sesame oil
Tbsp almond butter
Tbsp tamari
Tbsp honey
Tbsp fresh coriander

– mix together the chili, lime, fish sauce, tamari, honey, ginger and almond butter in a bowl and use it to coat the meat – leave to marinade while you prep everything else

– use a speed peeler to make very thin strips out of your carrot and courgette

– heat the sesame oil in a wok over a med-high heat and sautée the onion for a few mins until soft, then add the garlic and cook for another minute

– add the meat and all the juice, then the carrot and courgette

– cook with a lid on for about three minutes until the meat is cooked through and the veg is soft

– sprinkle with fresh coriander and serve immediately