Unlock the Secrets of Soil Health: Workshop at Penllyn Estate Farm
April 23, 2025
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RECIPE OF THE MONTH | April 2025
Moroccan Slow Cooked
Lamb Shoulder
Lamb Shoulder
Serves: 4-6 | Preparation: 20 minutes | Cook Time: 5 – 6 hours
Ingredients
2kg Penllyn Estate Lamb Shoulder
Welsh Smokery Fire Tan BBQ Rub
1 tin of Mr Organic Chopped Tomatoes
Half a bottle of Liquid Rosemary
1 tbsp Ras el Hanout
1 tbsp Turmeric Powder
1 tbsp Cumin Powder
1 can Potts Lamb Stock
1 bulb of Garlic (cloves peeled and left whole)
Zest and juice of 1 Lemon
3 Carrots, peeled and chopped into chunks
Forage Natural Rapeseed Oil (for searing)
Serving suggestion:
Accompany with Do Goodly Dip Superstar salsa and Couscous
Method
1. . Begin by seasoning the lamb shoulder with the Welsh Smokery Fire Tan BBQ Rub, ensuring it’s evenly coated. Marinate lamb for 10 minutes.
2. In a large frying pan, heat a splash of Forage rapeseed oil over a medium-high heat. Once hot, sear the lamb shoulder on all sides until golden brown about 3-4 minutes per side. Remove the lamb from the pan and set it aside.
3. In a large deep pan, add the chopped carrots, garlic, and the chopped tomatoes. Place the seared lamb shoulder on top of the vegetables.
4. In a small bowl, mix the Ras el Hanout, turmeric, cumin powder, and liquid rosemary. Pour this mixture over the lamb. Then, add the zest and juice of one lemon and the lamb stock from the can. Top up with water to ensure lamb is fully submerged.
5. Cover the pot with its lid and set it to cook on 140C for 5-6 hours, or until the lamb is tender and easily pulls apart with a fork.
6. Once the lamb is cooked, shred the meat using two forks, discarding any bones. Stir the vegetables and sauce, adjusting the seasoning with salt and pepper to taste. Serve the tender lamb with the sauce and vegetables.
Menu