Lamb Shoulder

Roger Li of Umami and The Parlor Dim Sum and Julio Peraza of Torogoz Contemporary Latin Cookery, took a multicultural approach to their Lamb Shoulder as a part of our Lamb Fest competition. Roger braised delicious lamb shoulder with Asian ingredients such as fermented bean cubes, sesame oil, and soy sauce to infuse a rich umami impact into the meat. Julio plated the delicious, tender results with a fantastic El Salvadoran salsa verde, grated onions and a sprinkle of fresh sprouts…all on one of his tender, fresh, and soft tortillas.

How to Select the Perfect Lamb Shoulder

You have two main choices when choosing lamb shoulder. There is a bone-in shoulder and a boneless cut, each of which has its advantages. A bone-in cut is going to carry more depth of flavor. It’s great for braising and slow-cooking if you have the extra time to spare. However, a boneless cut means easier preparation and a faster cooking time. Basically, if you want to make this recipe the best it can be, go with the bone-in cut. If speed is what you need, boneless is the way to go.

Lamb Shoulder

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• Author: Roger Li and Julio Peraza

Print Recipe

Description

Trust us, the process is worth the wait on this one.

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Ingredients

Scale 1x2x3x

• 10 lb lamb shoulder
• 1 cup fermented bean cubes
• 1 cup chu hou sauce
• 1 cup soy sauce
• 2 qt water
• 2 tbsp salt
• 2 tbsp sugar
• 1 tbsp white pepper
• 1/2 cup sesame oil

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Instructions

1. Braise lamb for 1 hour, then separate meat and reduce the sauce.
2. Once reduced, mix the sauce in with braised lamb.
3. Serve on fresh soft tacos.

Recipe by Roger Li and Julia Peraza
Styling by Ana Kelly
Photography by Laura Petrilla

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