033/18: Lamb Shoulder with Vietnamese Miso
I had one Lamb Shoulder left from the whole Shetland lamb delivery by Richard Briggs. Looking through my cook list I spotted Lamb Shoulder with Vietnamese Miso in the Vietnamese Market Kitchen book. Result!
Top quality Shetland Lamb from Richard Briggs, I can’t wait to order more of this when it’s available again.
The lamb shoulder was on the bone so I had to take it off the bone, the shoulder is pretty tricky to get off the bone and to get the hock out but with a sharp knife and some patience it was fine. Interesting deboning a lamb shoulder on the kitchen table whilst the kids ate breakfast!
In a bowl I mixed Soya Bean paste, galangal, garlic, five spice powder, fresh pear juice (used the juiced in the food processer and 4 pears!), chopped shallots, sesame oil, black pepper and chilli powder.
I have some Chinese Soya Bean paste and some Thai Soya Bean paste but the recipe said to get hold of some Vietnamese Soya Bean paste, I couldn’t find any Vietnamese products so bought Korean instead. £5.70 from Amazon delivered, click the picture to buy it.
With the marinade ready I sliced the meat up into chunks then mixed it into the marinade then left it in the fridge for 5 hours. After 5 hours I slotted it onto the Russian Skewers from Manchester Vacs.
I am testing some charcoal for a local producer, it’s a mix of Oak and Beech. Fired up well and very hot. I placed it in the centre of the grill with charcoal baskets either side so the skewers would run through the centre.
Skewers placed direct over the heat, lid on.
After 5 minutes I spun them around and after another few minutes I moved them to indirect heat.
Time to Eat:
The meat was probing around 70c on my Thermapen so I took the skewers off.
Served up with some rice and chopped coriander.
Really enjoyed this cook, simple to prep and simple to cook but such a great taste to it. The lamb was really soft even though lamb shoulder normally needs a bit longer to cook. The marinade had worked well to soften the meat but added the most fantastic flavour. I will cook this one more often!
|Cook Duration:||Short: 2/5|
|Cook Equipment:||Weber Kettle|
|Charcoal:||Testing – Local|
|Cook time:||10 minutes|
|Notes:||No major changes|
If you like the look of this recipe you can buy the book from Amazon for £15.59 by clicking the picture below: