Slow cooked lamb shoulder with Balsamic vinegar & Lamb Jam

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  • Gluten free

The recipe was made by a good friend of mine who is an excellent chef and food blogger and I love the tender and succulent meat that comes from slow cooking the lamb shoulder for 3 hours, it is amazing and melts in your mouth.  You can serve it hot with vegetables or enjoy it  cold with a salad or in wraps like the recipe below.  

Ingredients for 6 people

  • 2kg of boneless lamb shoulder
  • 1 teaspoon of cumin seeds
  • 2 cloves of garlic
  • 700ml of Balsamic vinegar
  • 150g of brown sugar
  • Lamb Jam
  • wraps
  • 2 grated carrots
  • 2 sliced cucumbers
  • fresh mint
  • 1 tablespoon of rice vinegar
  • 2 tablespoon of sunflower oil

Let's start cooking

Preheat oven to 180 degrees C. In a bowl, mix the balsamic vinegar, sugar, cumin seeds, garlic and salt. Place the meat in a cast iron pot, pour the balsamic mixture in. Bake for 3 hours to 3 1/2 hours, turning the meat half way through the cooking. Once cooked, detach the meat into small pieces using 2 forks. Keep the meat in the pot and the sauce, until you are ready to eat. Season the carrots with rice vinegar, oil and salt. Get your wraps ready and serve the meat with the shredded carrots, sliced cucumbers, lamb jam and fresh mint. Bon Appétit!

Recipe by Food blogger Anne Desplancke at On Dine chez Nanou