Slow Cooked Lamb Shoulder Recipe With Kimchi & Sriracha

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Slow Cooked Lamb Shoulder Recipe With Kimchi & Sriracha

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Lamb Braise
1 lamb shoulder aprox. 3 kg, bone in
2 red onions chopped
4 clove garlic
100 g red chili puree
1 tablespoon toasted cumin seeds
2 l lager beer
2 l Chicken Stock
500 g red chilli alternatively use jalapenos
125 ml white vinegar
50 g Garlic
200 g Sugar
100 ml cold water
2 teaspoons xanthan gum
1 baby wombok chiffonade
1 long red chilli de-seeded and chopped finely
100 ml rice vinegar
1 tablespoon castor sugar
1 tablespoon Sesame Oil
  • 360
  • Medium


  • Lamb Braise

  • Sriracha

  • Kimchi



Slow Cooked Lamb Shoulder

  1. Lightly rub the shoulder with vegetable oil and a little salt.
  2. Place in a baking tray and into a hot oven (250ºC).
  3. Roast until dark golden brown.
  4. Combine onions, garlic, chili and cumin in a pot.
  5. Fry gently, add beer and stock and bring to the simmer.
  6. Adjust seasoning. Pour stock over lamb shoulder.
  7. It should be just about covered.
  8. Cover with baking paper and foil and place in oven 160ºC for two hours then turn the meat over and cook for a further two hours.
  9. When it’s ready the meat should fall from the bone. Remove lamb from braise and allow to cool.
  10.  Pull apart meat into small chunks. Reduce braise by half and pass through a strainer.


  1. De-seed chillies and chop finely.
  2. Combine chilli, garlic, water and vinegar in a blender and puree until ultra smooth.
  3. Transfer to a saucepan, add sugar and salt and bring to simmer.
  4. Skim any foam from the top of the mix. Reduce the mix to thicken and it should turn a deep red colour.
  5. Transfer to a blender and puree on low so no air gets in.
  6. Add xanthium gum a blend until smooth. Check consistency and bottle.


  1. Combine vinegar, sugar, sesame oil and salt to dissolve.
  2. Pour over chiffonade of wombok and chopped chili.
  3. Cover and leave for 24 hours at room temperature.
  4. Place in refrigerator until you are ready to serve.

To Serve

  1. Cut the iceberg lettuce in half to create cups. If you’re having trouble getting them apart then soak the cut half in cold water and they will separate easier.
  2. Place shredded lamb in reduced braising liquid adjust seasoning with salt and pepper as required.
  3. You can add a little sriracha if it’s not hot enough. Remove lamb from the braising liquid using tongs (if you use a spoon there will be to much liquid and it will dribble onto the table cloth).
  4. Place lamb into lettuce cups. Garnish with a little crispy eschalot and a sprig of coriander. Serve the kimchi and sriracha on the side and add as much or as little as you would like. Eat like sang choi bao.

David Campbell

Chef and restaurateur Dave Campbell’s career has been one filled with landmark establishments and pedigree operators. As a chef, Dave has worked with trailblazers in modern Asian cuisine including Neil Perry at Star Grill and Wokpool, Kylie Kwong at Billy Kwong and Tetsuya Wakuda, who taught him not only the finer points of being a good chef, but how to operate a high performing business at the same time. Since then, he has turned successful restaurateur in his own right, opening critically acclaimed establishment The Book Kitchen in Sydney’s Surry Hills with his partner Nicole, before moving south to open modern Asian restaurant Hungry Duck. Situated in the south coast township of Berry, in its four short years of operation, it has already become a highlight of the NSW regional dining landscape. An outspoken champion of local and sustainable produce and restaurant practices, Dave has been consistently awarded recognition for his commitment in publications such as the Sydney Morning Herald Good Food Guide. He continues to work with local farmers to bring a focus to the importance of knowing how food is produced and the process of its journey to the plate. 2012 brought with it the birth of Dave and Nicole’s latest restaurant project, Wharf Rd Restaurant & Bar. Situated on Nowra’s stunning Shoalhaven waterfront, the restaurant and bar showcases more jewels of NSW south coast produce, this time with a South American accent. Here, carnivorous gems from the Peruvian- style parilla BBQ sit alongside fresh seafood and craft beers: all the key ingredients needed to enjoy this pristine area of the world.

Hungry Duck

85 Queen Street Berry (02) 4464 2323

Wharf Rd Restaurant & Bar

10 Wharf Road, Nowra (02) 4422 6651

Dave Campbell

[email protected] Photo by: Katie Kaars

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