Arum Nixon's Kombutcha Slow-cooked Lamb Shoulder

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Arum Nixon's Kombutcha Slow-cooked Lamb Shoulder

Kombutcha Slow-Cooked Lamb Shoulder with Rosemary Gremolata

Serves 4

You can’t beat slow-cooked lamb shoulder when the weather gets colder! Kombucha works surprisingly well with this dish - as a marinade it tenderises the tough meat fibres, and as a cooking liquid it makes the most amazing sauce. There are several types out there, but make sure you use one that’s full-flavoured and tangy, as the acidity is what makes this work. The gremolata cuts through the richness; it’s not true gremolata (traditionally made with just parsley, garlic and lemon) but the flavours pair so well with lamb for an interesting twist.

Ingredients

For the lamb shoulder:

1 boneless lamb shoulder weighing
around 1kg
300ml kombucha
½ head garlic, peeled
1 large sprig rosemary, leaves picked
1 tbs oil
2 bay leaves
5-6 black peppercorns
300ml good quality veal stock
Salt to taste

For the Gremolata:

2 sprigs rosemary, leaves picked
1 clove garlic, peeled
Zest of ½ an orange
Salt to taste

Method

  1. Start the day before. Place the lamb in a large, non-reactive bowl that fits it snugly. Crush the garlic cloves to break them open, and mix with the rosemary and kombucha. Pour over the lamb, using your hands to make sure it’s well mixed. Coverand leave in the fridge overnight.
  2. The next day, pre-heat the oven to 170 degrees.
  3. Remove the lamb shoulder from the marinade, pat dry, and season with salt. Heat a high-sided roasting tray big enough for the lamb over a medium-high heat and add the oil. Sear the lamb on all sides until it has a good colour, then remove the pan from the heat. Pour in the reserved marinade and stock, and add the bay leaves and peppercorns. Cover the tray tightly with foil and place in the oven.
  4. Cook the lamb for 3 hours, or until the meat easily pulls apart. Once cooked, remove the foil from the tray and baste the lamb in the juices. Return to the oven, and increase the heat to 250 degrees or it’s highest setting. After 5-10 minutes check on the crust forming on the lamb and the liquid in the tray; continue to cook until the lamb has a good colour and the liquid has reduced slightly. If the liquid starts to dry out, add a dash more stock.
  5. Remove the lamb from the tray and set aside to serve. Skim the fat from the surface of the juices and discard. Place the tray over a high heat and reduce to a sauce consistency. Pour the sauce over the lamb to serve.
  6. To make the gremolata, finely chop the rosemary using a very sharp knife. Grate over the garlic and orange zest, then continue to chop to combine all the ingredients. Serve on the side with the lamb.

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