Posts Tagged ‘Lamb Shoulder’

As Easter is approaching us at lightning quick speed (where did January, February and March go?) as usual for this time of the year everyone is talking about lamb. Although at Andy’s we stock New Zealand lamb throughout the year it is still very much a seasonal dish for many people in Bulgaria.

We will certainly indulging in this sumptuous fare for lunch on Easter Sunday & naturally with us being a British family (well one of us is!) we’ll have to dig out the mint sauce to go with it!

This is one of our favourite dishes at Andy’s Foods because the 2 day marinating and long, slow cooking time guarantees an extremely moist, deliciously flavoured meat.  The balsamic vinegar adds a wonderful glaze to the meat and perfectly complements the richness of the lamb which just falls off the bone and melts in your mouth.


  • 1 x 2.3kg (approx.) shoulder of lamb from New Zealand
  • 100 g extra virgin olive oil
  • 65 g peeled garlic cloves
  • 1 bunch lemon thyme (or you can use regular thyme and some lemon zest)
  • 3 g Maldon sea salt
  • 1 g  ground black pepper
  • 300 g peeled shallots (or white onions if you can’t get shallots)
  • 100 g balsamic vinegar


    1. Cover your table with enough cling film to wrap the shoulder of lamb.
    2. Place on it the lamb & coat it with 50g of olive oil, 15g of sliced garlic & 5g of lemon thyme branches.
    3. Now wrap the lamb tightly in the cling film & leave in the fridge to marinate for 2 days.
    4. Remove the lamb from the fridge & leave it for 2 hours to reach room temperature.
    5. Remove the thyme & garlic from the lamb & season with the salt & pepper.
    6. Pre-heat your oven to 110°C
    7. Seal and brown the lamb on all sides in 25g olive oil in a large casserole.
    8. Remove and colour the shallots.
    9. Place the lamb back in the casserole & add 50g whole garlic cloves & 10g lemon thyme branches.
    10. Pour over 25g of olive, cover the pan & place in the oven for 12 hours until the meat is very tender.
    11. At the end of the cooking period, in a separate pan, reduce the vinegar by half.
    12. Add 1g of lemon thyme leaves & the cooking juices from the lamb.
    13. Reduce until syrupy & pour back over the lamb.
    14. Return to oven uncovered for 10 minutes, basting regularly.
    15. Delicious served with creamy mashed potato and roasted root vegetables.


But why just serve this for Easter?

Lamb is delicious at any time!