slow roasted lamb shoulder

Lamb Shoulder, Beef Dripping Cauli, Confit Spuds (+Others!)

Lamb Shoulder, Beef Dripping Cauli, Confit Spuds (+Others!)

I got the Quality Chop House cook book at Xmas and added a whole load of recipes to the cook list for 2020! First up was Lamb Shoulder, Beef Dripping Cauli and Confit Potatoes.

This recipe is from the Quality Chop House cookbook:

The Meat:

The Lamb Shoulder was from Shetland Lamb, great quality meat.

The Cook:

I fired up the Kamado Joe Big Joe and settled it at 220°C. The lamb went into a roasting tray and I covered it with salt. After 30 minutes I needed the temp to be at 100°C so I dropped the vents straight away so the temp would start dropping, I wasn’t too worried if it was over 100°C in 30 minutes, I knew it would get there eventually!

slow roasted lamb shoulder

I basted the meat with the juices every 30 minutes.

slow roasted lamb shoulder

After 3 hours it was looking fantastic!

slow roasted lamb shoulder

Time to come out and rest.

slow roasted lamb shoulder

Resting, what a colour!

slow roasted lamb shoulder

The Whole Roasted Cauliflower with Brown Butter had also been cooking with the lamb. I had rubbed the cauliflower with beef dripping and cooked it in a roasting tray for 30 minutes. Then it was covered with butter and cooked for a further 40 minutes with the butter/dripping juices basted over the top every 10 minutes. This was going to be a healthy dish!

slow roasted lamb shoulder

Glorious!

slow roasted lamb shoulder

The confit potatoes had been prepared the day before and took quite a bit of work!

I sliced the potatoes in a mandoline then mixed them in duck fat and salt before layering them in a terrine mould. Once all the potatoes were in I covered it with greaseproof paper, weighted the top and put it in the fridge overnight. Next day I sliced it into rectangles and deep fried it then topped it with mustard dressing (Dijon mustard, lemon juice, cider vinegar and veg oil). 

slow roasted lamb shoulder

SUMMARY:

Bit of a variation on a Sunday roast and good to increase the vegetable intake after overdoing it through Christmas too 😉
First cook from the Quality Chop House cookbook and we all really enjoyed this meal. My confit potatoes didn’t look as good as the ones in the book but they tasted good. The cauliflower was fantastic, really easy to cook but super tasty – will definitely do that again.
The lamb was also really tasty, nice easy cook but a cracker for a weekend.
 
I need to visit the restaurant to see how everything should have tasted and if I was close or not!
 
Cook Difficulty: 4/5 
Cook Duration: Medium: 3/5
Cook Equipment: Kamado Joe Big Joe
Cook Method: Indirect
Charcoal: Oxford Charcoal Marabu
Smoking Wood: Hawthorn (random!)
Cook temperature: 100°C
Cook time: 3 1/2 hours
Internal temperature: 75°C
Notes: Do the cauliflower again, practice the confit potatoes!
 

Also cooked this week:

Double dip pork noisette lollipops:

Another recipe from the White Meat cook book, I have cooked a few recipes from this one now and they have all been fantastic. When I saw the photo of pork noisette lollipops I knew I had to cook it!

BIG Petromax griddle pan on the Napoleon Pro 22:

slow roasted lamb shoulder

Sliced Pork Fillet:

slow roasted lamb shoulder

Dipped in beetroot hummus (chickpeas, beetroort, garlic, tahini, lime zest and juice and rapeseed oil. Then topped with crushed pistachios.

slow roasted lamb shoulder

Close up!

slow roasted lamb shoulder

I loved this one, a good fun dish and quite different.

This recipe is from the White Meat cookbook:

Price: Out of stock

Beer steamed chilli dogs:

I watched The Irishman on Netflix and about the only good part of the film was when they went for beer steamed chilli dogs! As a big fan of chilli dogs I had to recreate this.

Butchers dogs from Turner and George, grilled directly to get a bit of colour.

Beer steamed chilli dogs

Then moved to cook indirectly with the pan heating up directly over the fire.

Beer steamed chilli dogs

I had a can of Thornbridge Jaipur in the fridge, this was one of the 1st craft beers I ever drank. It had to be the one for this cook!

Beer steamed chilli dogs

Hot dogs into the pan.

Beer steamed chilli dogs

Whole can of Jaipur in. I had the lid down so the beer steamed and I rotated the hot dogs a few times.

Beer steamed chilli dogs

Once all the beer was gone the dogs were probing at 75°C so they went into the buns.

Beer steamed chilli dogs

Whilst I was cooking the dogs my wife had made chilli using a recipe from my 1st cookbook. Delia Smiths complete cookery course. It’s a really basic chilli recipe but it’s one of the 1st things I ever cooked so it felt like a good choice!

Beer steamed chilli dogs

These chilli dogs were brilliant, I think they have toppled the eagle rock dogs as my favourite now. Definitely cooking these again!

Rump Steaks:

There were some big rump steaks from Turner and George in the freezer, time to get them cooked:

rump steak

I can’t actually remember how I cooked these and there are a lack of photos to remind me! I would imagine I would have reverse seared them.

rump steak

Looking at the edge to edge pink on the next photo I am pretty sure that’s what I did!

rump steak

Very tasty, can’t beat a good steak.

 

Another great week of cooking and eating – let’s see what is on the menu next week!

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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

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