Lamb Shoulder - Middle Eastern

Middle Eastern lamb shoulder - medium cooked, falling off the bone!

Author

Mike Alt

Thuglyfe

Prep Time: 00:15

Recipe Time: 45:00

Temperature : 140F / 60C

Ingredients

• 2kg lamb shoulder
• Dry rub: brown sugar, salt, pepper, chili, chili flakes, cinnamon, cardamom, turmeric, paprika

Directions

1. Rub in the dry rub all over and in any crevice you can find
2. Place into plastic bag
3. Dunk into 60 degree bath for 1.5-2 days (the magic happens after day 1, so make sure to go longer than 24 hours)
4. When time’s up, remove from plastic bag, place on a baking sheet, and finish in the broiler with 7 minutes on each side.
5. Slice, eat, enjoy!

Finishing Steps

1. Optionally, create a gravy with the liquid from the bag once you’ve transferred the lamb to the broiler. Make a roux (butter and flour), then whisk in the liquid. The lamb really doesn’t need gravy (or anything), but the gravy is nice on a starch.