mary berry shoulder of lamb aga

shoulder of lamb aga

Basic ingredients for shoulder of lamb aga

  • 1 lamb shoulder or leg, approximately 1.5 kg (3lbs)
  • 2 preserved lemons, quartered and rinds only
  • 236ml (1 cup) vegetable oil
  • 700ml (3 Cups) of water
  • Marinade Ingredients: 1 tablespoon ground cumin
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon ginger
  • 1 teaspoon turmeric
  • 1 teaspoon ginger
  • 1/4 teaspoon pepper
  • 3 garlic cloves grated
  • 1/2 onion
  • 2 tablespoons finely chopped Parsley
  • 1/4 preserved lemon, pulp only

How to make shoulder of lamb aga

  • Make the Marinade: first of all, In a large bowl combine all ingredients. Mix in a bit of water until the mixture becomes thick.
  • Cut the meat between the ribs as well as the thick shoulder meat.
  • Cover the lamb shoulder with marinade from all angles.
  • Place the Lamb Shoulder in a large baking pan. Apply the vegetable oil to the meat.
  • Place the preserved lemon slices underneath the meat and then pour water all over.
  • Now Heat the oven to 240 C/ 475 F.
  • Place the meat on the middle rack of the oven and roast for approximately 20 minutes. Continue cooking at 180 C/350 F.
  • Continue to cook for several hours, turning the meat from time to time, until it is tender and the crust turns a dark brown color. If necessary, add water.
  • Serve the Meat:Place the meat on a plate. Let it rest for 10 minutes. This will allow the meat’s juices to spread throughout the meat, making it tender.
  • Meanwhile, heat the sauce in a saucepan. Now Cook it for a few more minutes to reduce and thicken. As people love to eat chunks of meat, they like to dip them in salt and cumin.

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