Lamb shoulder recipes for cooking in a frying pan

Lamb and the power of spices

To begin with, you can try the easiest option, which does not require much effort. All the main work must be done by specially selected seasonings. In this case, you can use products from the African company NOMU. These spices, produced in South Africa, give the finished product a slight spiciness, a piquant taste and a completely unique smell. To work, you will need a shoulder of lamb (preferably lamb), coarse salt, 1-2 tablespoons of vegetable oil, freshly ground black pepper, a couple of sprigs of rosemary and NOMU spices.

The simple process looks like this:

1. Pour oil into a bowl. Add seasoning with pepper, mix everything and set aside.
2. Salt the meat well, and then coat it on all sides with the prepared aromatic mixture.
3. Place a piece of lamb on a baking sheet, and place sprigs of rosemary on top of it.
4. Cover the baking sheet tightly with foil so that the meat is well baked, and place it in the oven, preheated to 200-210 degrees, for 20 minutes. Then reduce the temperature to 180 degrees and continue cooking for another hour and a half.

Lamb shoulder baked in the oven in this way turns out very tasty. The dish looks impressive on the table and is ideal for a holiday menu.

Giuseppe Davi, chef of the Butler restaurant:

“I bake a lamb shoulder like this (I’ll say right away: it’s better to take young lamb, or even better lamb: we Italians don’t like the characteristic smell of lamb). I take a small leg, weighing one and a half to two kilograms, and fry it well in a frying pan in butter. While the meat is not yet covered with a crust, pour in 300 ml of dry white wine and fry until the wine evaporates and the meat is covered with a crust. Then I put the spatula on a baking sheet, put potatoes, carrots, celery, rosemary and thyme next to it (you can just herbs and potatoes), cover it with foil and put it in the oven for 30-40 minutes, preheated to 140 degrees. When the meat becomes soft, remove the foil, pour 100 ml of wine again, raise the temperature in the oven to 180–220 degrees and cook for another ten minutes. The shoulder turns out golden, crispy and soft.

The shoulder blade can also be used to make tagliatelle stew. The meat should be cut into small cubes or minced and fried in a mixture of butter and olive oil until a beautiful crust appears along with 10 g of rosemary, 10 g of thyme and 10 g of marjoram. And then simmer over low heat for at least three hours, adding a few (quantity to taste) tablespoons of passata, as well as 200 g of separately fried mushrooms, some with a neutral taste, 200 g of artichokes (also fried) and a little broth - also for eye to lightly cover. Salt and pepper - to taste; if there are no mushrooms and artichokes, you can use only herbs. When the ragu is ready, you need to cook the pasta, and then combine it in a large frying pan with the ragu, add butter, a little Parmesan and a little pecorino - and stir. I won’t even give a strict recipe - everything is done by eye. And the taste: some add a lot of passata, some add just a little bit, with mushrooms and artichokes there is the same freedom. And even the ratio of pasta to stew can be different.”

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Lamb in a wonderful sleeve

For faster and more convenient cooking, there are a number of special devices. For example, a baking sleeve can significantly reduce the time food spends in the oven. This technique is often used by chefs to prepare meat dishes. So, a lamb shoulder baked in the oven using a sleeve will be ready in literally 1 ½ hours. You will need the following products: 0.8 kilograms of lamb (shoulder), 3 tablespoons of vegetable oil, a small head of garlic, a bunch of fresh mint, a little pepper and salt.

Everything is prepared literally in several steps:

1. In a separate small bowl, combine the oil, crushed garlic, chopped mint, pepper and salt.
2. Coat the meat with the resulting mixture, place it in a sleeve and place in the oven for one hour at 180 degrees. After this, make a cut on the sleeve and leave the meat to bake for another 30 minutes. This is done so that a characteristic crust forms on the surface.

Now the lamb shoulder baked in the oven is ready. It can be safely placed on a dish, decorated and served.

Additional recommendations

By cooking meat in the oven using a sleeve, you can achieve a pleasant golden brown crust. To do this, first bake the shoulder blade for 60 minutes at 180 degrees. Then the sleeve is cut, and the meat continues to bake for another 30 minutes. To mute the characteristic taste of lamb (which not everyone likes), use rosemary, marjoram, pepper, ginger or thyme.

To mute the characteristic taste of lamb (which not everyone likes), use rosemary, marjoram, pepper, ginger or thyme.

For the recipe for lamb shoulder in the oven, watch the following video.

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The front legs of a ram or lamb are called shoulder blades. This part of the carcass is good because you can cook it whole, as many do. You can also cook soup from it, make kebabs and prepare minced meat for pasties. Yes, and the lyula and kofta made from it are also good!

We spoke to five chefs and asked them their favorite way to prepare lamb shoulder.

The magic of aromatic herbs

For a festive dinner or any other celebration, lamb shoulder is ideal as the main meat dish. Recipes for its preparation can be very different. Do not forget that lamb itself has a characteristic smell. But during the cooking process it can easily be interrupted with the help of specially selected seasonings. Pepper, rosemary, ginger, marjoram or thyme are perfect for this. One of the options for preparing a shoulder blade involves the presence of the following products: for 1 whole lamb shoulder, half a glass of any vegetable oil, 2 cloves of garlic, a bunch of rosemary, 35 grams of ground red and 5 grams of allspice, 10 grams of salt and a bay leaf.

Cooking begins with meat:

1. Lightly chop the lamb along the bone (without dividing into portions) into several parts.
2. Prepare a special marinade by mixing oil with pepper and garlic. Coat the meat with it and put it in the refrigerator for a day.
3. The next day, add salt, add herbs and bake in the oven at 180 degrees for 90 minutes. To ensure that the meat does not dry out, it must be periodically watered with the juice that formed during baking, or with wine.

The result is a very tender and delicious-tasting lamb shoulder. Recipes for its preparation in the oven usually differ in the chosen spices or the time it took to pre-prepare the products.

Roasted lamb shoulder in the oven

To prepare it, use:

• 0.2 kg of product;
• paprika;
• moderately hot vegetable seasoning;
• red pepper;
• cinnamon;
• sunflower oil;
• basil.

The spatula is divided into oblong pieces, the width of which is 6 or 7 cm. Cooking is calculated so that 2 pieces form a serving. Rub the meat with a mixture of salt, spices and herbs. Pour in oil and stir. The shoulder blade should marinate for 2 hours. It is necessary to fry over low heat. Processing time is 15 minutes. Next, increase the heat and cook for 10 or 15 minutes. Here you already need to control the readiness of the product. Even non-professionals can prepare such a dish.

Original version

A good specialist can teach you how to cook lamb shoulder using the same starting ingredients (meat, garlic, hot pepper, salt, oil and seasonings). All you need additionally is a grill unit and 1 lemon. The initial stage of the process practically repeats already known options. It is necessary to prepare the marinade from the original ingredients (except for salt). It should be used a little later. A piece of lamb should sit in the aromatic mixture for at least 6 hours. You can leave it in the refrigerator in this state overnight. The next day you will need to take the meat out and let it warm up a little to room temperature. And during this time you should prepare the grill. The coals must be hot enough for the meat to cook well. Then each piece of lamb should be salted and placed on a wire rack. The meat is usually fried for about 30 minutes. It is necessary to constantly monitor the cooking process. If the meat is very fatty, then droplets of melted lard may fall on the coals. Open flames should not be allowed in the barbecue. To do this, you should always have a bottle of water on hand. The finished meat can be immediately placed on plates and served to guests. Any greens and vegetables are suitable as a side dish.

Baking secrets

Any housewife always wants to amaze her friends with her culinary skills. A lamb shoulder in foil can help with this. The dish looks very impressive on the table and tastes worthy of the highest praise. And for cooking you only need a lamb shoulder, salt, 100 grams of table mustard and seasonings (basil, celery, cloves, oregano).

You need to prepare as follows:

1. Rub the meat thoroughly with seasonings and coat the top with mustard. In this case, mustard acts as a marinade. In this state, a piece of lamb should lie for about 20 minutes. This time will be quite enough to prepare the meat for further heat treatment.
2. Then the spatula must be wrapped tightly in foil and placed in the oven for 1 hour. If the temperature is less than 180 degrees, then the time can be increased by 30-40 minutes.

Now all that’s left to do is place the finished product on a dish, sprinkle with a little lemon juice and serve. The side dish can be prepared separately or limited to fresh garden herbs.

Recipe: Braised lamb shoulder. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Stewed lamb shoulder.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of stewed lamb shoulder is 184.6 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.