Lamb Shoulder by Ron Blaauw

The lamb shoulder is an undervalued piece of meat; it tastes great when fried. Our chef serves the lamb shoulder with a tomato salad, fresh herbs, and Bosch & Dal wine.



  •   1 lamb shoulder weighing 1.5 kg
  •   4 cloves of garlic
  •   2 branches of rosemary
  •   1 dl olive oil
  •   Fresh salt and pepper
  •   2 tbsp Ras el Hanout herbs
  •   6 pita bread
  •   6 tomatoes
  •   1/4 red pepper
  •   1 red onion
  •   1 bunch of mint
  •   1 bunch of flat parsley
  •   1 bush basill


  •   50 ml white wine vinegar
  •   100 ml soybean oil
  •   50 ml olive oil
  •   1 tbsp mustard
  •   1 tbsp fresh chives, in rings
  •   1 tbsp finely chopped mint
  •   Zest of ginger


  •   Mixing bowls
  •   Cutting board
  •   Knifes
  •   Kitchen pliers
  •   Cookware
  •   Microplane grater
  •   Spoons
  •   Whisk


  •   Preheat the Big Green Egg to 200 °C.
  •   Marinate the lamb shoulder with oil, garlic, rosemary, salt, pepper and 2 tablespoons Ras el Hanout.
  •   Grill the lamb shoulder over an open fire on 200 °C.
  •   After grilling, cook the lamb shoulder on indirect heat for approximately 3.5 hours at 130 °C (core temperature of the meat must be 65 °C).
  •   After cooking, let the lamb shoulder rest in aluminum foil for about 15 minutes.
  •   Wash and cut the tomatoes.
  •   Clean the red onion, chop it in thin rings and mix these with the tomatoes.
  •   Cut the red pepper and add some of it to the salad.
  •   Prepare a tasteful dressing using the white wine vinegar, the mustard, some olive oil, fresh ground salt and some red pepper.
  •   Finally, add the fresh green herbs, ginger zest and lemon zest.
  •   Prepare a tasty salad using the dressing and tomato mix. Put everything in a big serving bowl and season it with lots of fresh herbs.
  •   Toast the pita bread over an open fire.
  •   Serve the salad, pita bread and the pulled lamb shoulder on a plate.

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Serves 4 persons

Preparation: 20 minutes

Cooking: 300 minutes

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