Recipes for cooking dishes of lamb shoulder

The lamb shoulder is essentially the front leg of a ram. Meat from this part of the carcass is perfect for any dish.It can be cooked, fried, baked whole, stuffed, it will turn out equally tasty in any variant. Although lamb is a problematic product in cooking, dishes cooked according to its recipe have a unique taste and aroma.

It is necessary to cook roasted lamb shoulder in a tandoor - this is a kind of oven. It is presented in the form of a large clay pot with a lid and on a stand. Its design allows you to maintain the same temperature inside the entire furnace. The product placed in the tandoor, receives heat treatment from all sides.

To prepare this dish, you must adhere to a specific algorithm.

• Prepare a lamb shoulder. Wipe it dry with paper towels. On the surface of the blade it is necessary to make small cuts - first along, and then across, to make cubes on the surface of the meat.
• Head garlic disassembled into cloves and peel them. Cut into small plates.
• For the marinade, mix the salt and seasoning in olive oil to your taste. You can add finely chopped greens.
• Lamb shoulder stuffed with garlic. Put the garlic plates evenly into the cuts. Gently rub the blade with a marinade. Wrapped cooked and pickled lamb shoulder in foil or put in a sleeve for frying. Leave for two hours. The meat is saturated with marinade and spices.
• In the tandoor heated over the coals it is necessary to install a transverse guide. Take out the packaged paddle and unroll. Place the lamb on one or two hooks, depending on the size and weight of the scapula. Hang the meat with hooks on the guide inside the tandoor. Close tightly with a lid.
• In about an hour, the lamb shoulder will be ready. Serve the dish best with fresh vegetables and herbs.

To cook a lamb shoulder with spices, several steps are worth doing.

• It is necessary to wipe with a thick cloth towel lamb. Cut lengthwise into pieces about seven centimeters wide. Such a cutting of mutton allows you to get four servings from one shoulder blade.
• For the marinade, mix the salt, pepper, herbs to your taste. Add olive oil. Rub the pieces of lamb marinade. Pour the remains of the marinade on top of the blade pieces. Give brew for two hours.
• Frying pan for frying should be cast iron with a thick bottom, grill pan is perfect. It is necessary to fry the meat well, as it contains bone. Put the pickled pieces of the blade on a hot frying pan, set the minimum heat and cook for fifteen minutes. Fry on one side, turn to the other side, increase the heat and cook for another ten minutes.

For cooking braised lamb shoulder will need a cauldron. Should follow a simple sequence of actions.

• Prepared lamb put in a container and fill with water. Leave to soak for one hour. Peel two onions and two garlic cloves. After the time to get the meat. Wipe it with paper towels and put in a cauldron. Add to it the onion and garlic. Close cauldron lid. Cook all this at minimum heat for about an hour.
• Peel carrots, potatoes, bell peppers, onions and cut into medium cubes. Finely chop the greens, chop the tomatoes into half rings. An hour later, open a cauldron and get onions and garlic. Pour carrots and potatoes into it, add a glass of water and hot pepper. Close the cauldron and cook until the vegetables are half cooked.
• Put onion and bell pepper in a cauldron and cook for fifteen minutes. As soon as vegetables give juice, add tomatoes to them. As soon as everything boils, turn off the heat and fall asleep finely chopped greens. The result will be stewed lamb with vegetables. Ready stew in plates and serve.

To smoke a lamb shoulder, you will need to follow simple steps, as well as be patient.

• It is necessary to prepare the lamb, clean it from the film and excess fat, wipe with a cloth towel. Boil four liters of water, after adding there spices, salt and herbs at your discretion. The resulting brine to cool.
• Lower the spatula into the cooled salt water. So that the meat does not emerge, load it with heavy oppression. Leave for a day to wake up. Next, get the meat from the pickle and hang it in the draft. Lamb should be dried for two days. Then roll the dried meat in rye flour.

• To make a fire or to kindle a brazier. Firewood can be any, only non-coniferous species. In the smokehouse lay sawdust or a tweak of fruit trees or alder. Install a grease collecting tray or re-sawdust with foil. Fat should not fall on sawdust, otherwise the meat will get a bitter taste.
• Put lamb on the grate. Install the grate in the smokehouse and put on coal or grill. It is necessary to cook meat for three hours. The lid of the smokehouse does not open in any case, since the access of oxygen to the smokehouse can cause ignition of sawdust.
• We take the cooked smoked spatula out of the smokehouse and let it lie for half an hour in the fresh air. Meat should be weathered. After that it is ready to eat.

To cook dried lamb shoulder, step by step action is necessary.

• Prepare and towel dry meat. Select the dishes according to the size of the lamb shoulder so that it fits entirely into it. At the bottom of the dishes pour salt with a layer of about three millimeters.
• Put the meat and cover it completely with salt. Leave salo for two days, covered with a towel. Then turn the scapula upside down and then completely fill it with salt and cover. Leave for another two days.
• Four days later, we get mutton and wash off the remnants of salt. Dried paper towels meat.
• Peel the head of garlic and squeeze it into the glass through the garlic press. Pour dry herbs and spices to it. Add a little water and stir to the state of mustard. Lamb abundantly cover this mixture, hang out on the street for airing. Within a month, the shoulder blade will wither.

To make lamb shoulder goulash, need to follow a simple recipe.

• Mutton must be cleaned from the film and wipe with a towel. Cut off the flesh from the bone and cut into pieces. Fat fat cut into small cubes. Stir in fat with meat, salt and pepper.
• On a hot skillet fry meat. Put the cooked meat in deep dishes, add to it broth with tomato paste. Cook until cooked meat. Then drain the broth and add flour to it. Boil everything over low heat for fifteen minutes. The sauce is ready.
• Peel the onions and chop into small cubes. Pour it to the meat, add sour cream and pour hot sauce. To cover with a lid. Cook another fifteen minutes. Turn off the fire. Let the dish stand for twenty minutes.
• Goulash can be served with any side dish. Do not forget to sprinkle each portion with chopped greens.

In order not to spoil it, you will need skill and a lot of patience, since lamb is cooked for a long time and on low heat. In order not to overcook and overdry the meat, it is better to cook it with gravy or low-fat sauce.

See how to make a lamb shoulder dish in the video below.