- 1 lamb shoulderaprox. 3 kg, bone in
- 2 red onionschopped
- 4 clove garlic
- 100 g red chili puree
- 1 tablespoon toasted cumin seeds
- 2 l lager beer
- 2 l Chicken Stock
- 500 g red chillialternatively use jalapenos
- 125 ml white vinegar
- 50 g Garlic
- 200 g Sugar
- 100 ml cold water
- 2 teaspoons xanthan gum
- 1 baby wombokchiffonade
- 1 long red chillide-seeded and chopped finely
- 100 ml rice vinegar
- 1 tablespoon castor sugar
- 1 tablespoon Sesame Oil
Slow Cooked Lamb Shoulder
- Lightly rub the shoulder with vegetable oil and a little salt.
- Place in a baking tray and into a hot oven (250ºC).
- Roast until dark golden brown.
- Combine onions, garlic, chili and cumin in a pot.
- Fry gently, add beer and stock and bring to the simmer.
- Adjust seasoning. Pour stock over lamb shoulder.
- It should be just about covered.
- 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.
- When it’s ready the meat should fall from the bone. Remove lamb from braise and allow to cool.
- Pull apart meat into small chunks. Reduce braise by half and pass through a strainer.
- De-seed chillies and chop finely.
- Combine chilli, garlic, water and vinegar in a blender and puree until ultra smooth.
- Transfer to a saucepan, add sugar and salt and bring to simmer.
- Skim any foam from the top of the mix. Reduce the mix to thicken and it should turn a deep red colour.
- Transfer to a blender and puree on low so no air gets in.
- Add xanthium gum a blend until smooth. Check consistency and bottle.
- Combine vinegar, sugar, sesame oil and salt to dissolve.
- Pour over chiffonade of wombok and chopped chili.
- Cover and leave for 24 hours at room temperature.
- Place in refrigerator until you are ready to serve.
- 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.
- Place shredded lamb in reduced braising liquid adjust seasoning with salt and pepper as required.
- 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).
- 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.