Pulled Cinnamon Cornish Lamb Shoulder & Seasonal Cabbage Slaw
A perfectly generous meal to share with friends and family. This is a huge Friday night favourite in our house.
Lamb shoulder is a cut that can look really daunting but is a easy, slow cook piece of meat which when cooked falls apart and is absolutely delicious.
Serves 6. Takes 3.5 hours.
To make this recipe you will need:
- Cornish Shoulder of Lamb (950g)
- 2 Cornish Carrots
- 2 Sticks of Celery
- 1 Cornish Onion
- 350ml Chicken Stock
- 2 tbsp tomato puree
- 1 cup boiling water
- Olive oil
- 5 Garlic Cloves
- 1 thumb size piece of ginger
- 1 tbsp cinnamon
- 1 tsp fennel seeds
- 2 tbsp Cornish Runny Honey
- 2 tbsp Balsamic Vinegar
- Cornish Sea Salt & Black Pepper
For the Cabbage Slaw:
- Half a cabbage shredded (Savoy, Pointed or anything in season in your box!)
- 1 tbsp Cornish natural yoghurt
- 1 tbsp extra virgin olive oil
- Cornish Sea Salt & Pepper
- The juice of one satsuma/orange/clementine
- 1 tbsp apple cider vinegar
- 1 tsp chilli flakes
- Fresh Mint Bunch
And here’s how to do it…
- Set the oven to 220⁰c
- Start by chopping all of your aromatics (garlic, ginger, celery, carrots, onions). I grate the carrot as I like how it mulches down into the sauce.
- Rub olive oil and salt over the whole piece of lamb.
- Put a heavy bottomed pan on the hob and get it nice and hot.
- Add olive oil, and when it's spitting, add the lamb so it seals and browns on both sides. This takes about 10 minutes.
- Remove the lamb to a plate.
- Now add the aromatics, all of them in one go and soften down for five minutes.
- Add the tomato puree.
- Add the cinnamon and fennel seeds and cook down for a minute or two.
- Add all the stock, and bring it to a simmer.
- Place the lamb skin side up on top.
- Drizzle the lamb with the balsamic and honey and place a heavy lid on top.
- Put this in the oven for 45 minutes at 220⁰c, then remove it and add 1 cup of boiled water, baste the lamb, put the lid back on and return to the oven.
- TURN THE OVEN DOWN TO 160⁰C
- Leave it to cook for a further 3 hours and 15 minutes.
To make your Cabbage Slaw & Minty Yogurt.
- Mix all of your slaw dressing ingredients together in a bowl except the yogurt and mint.
- Toss the shredded cabbage and make sure everything is throughly coated.
- It's as simple as that!
- For the minty yogurt - chop your fresh mint, and stir through your yogurt.
- Add some salt and pepper to taste.
Let your lamb rest once it comes out of the oven and then using forks you can shred the lamb. It should come apart really easily.
Don't worry if it looks dark on the outside - it's not burnt - this is all caramelisation and the best bit!!
Serve with flatbreads or pitta, the cabbage slaw and some minty yogurt
