It’s a recipe for a succulent fall-apart tender lamb shoulder that is gradual cooked in a rich massaman curry sauce, launched in a grand roast lamb centrepiece kind. My current most-made lamb shoulder recipe. Purchased 5 minutes to make it? 🙂
5 Minute Fall-apart Massaman Lamb Shoulder
This recipe goes to keep away from losing you on these occasions whenever you wish to serve a bunch and are pressed for time, however nonetheless desperate to make one factor that seems spectacular. I suggest, we have a fame to uphold, finally! 🙂
You truly merely put all of the issues in a pan, which takes all of 5 minutes, then depart it inside the oven to gradual roast for 4 hours.
And what comes out is extraordinary. The lamb meat is succulent fall-apart tender, swimming in a to-die-for massaman curry sauce with comfy potatoes that truly soften in your mouth.
Plus, it might be made the day sooner than on account of it reheats 100% utterly (can’t say that about most roasts!) and it’s youngster nice on account of Massaman curry isn’t spicy.
Cynical? Don’t blame you!
If it sounds too good to be true – I don’t blame you for being cynical! This recipe works very significantly on account of it’s slow-roasted (permits time for the sauce and meat to develop flavour), we’re using lamb meat (further flavourful than hen, pork and beef) and since we’re using a richly flavoured curry sauce as a result of the braising liquid.
Need further proof? Head over to the Massaman Lamb Shanks. Similar methodology. Glowing opinions!
Parts in Massaman Lamb Shoulder
A shortcut on this recipe is that we use retailer bought curry paste. In precise truth, handmade Massaman Curry paste doesn’t work for this recipe on account of it’s too latest! We might just like the concentrated flavour of retailer bought.
Moreover, as talked about above, using lamb here is a deliberate different. In precise truth, standard Massaman Curry is made with beef nonetheless I’m going for lamb on account of it’s a stronger flavoured meat.
1. Lamb shoulder
Lamb shoulder is a decrease of lamb that have to be cooked prolonged and gradual to supply the highly effective meat fibres time to interrupt down and alter into tender. You could’t prepare dinner dinner shoulder to blushing pink like a standard Lamb Leg, it’s just too highly effective.
The place to get it – These days, you’ll uncover shoulder in frequent grocery retailers proper right here in Australia. It was as soon as cheaper than lamb leg nonetheless now it’s concerning the an identical worth. Nonetheless, it is further succulent and has larger flavour than lamb leg!
Get bone in on account of the meat is juicier. Perception me on this, I’ve examined bone-in and boneless side by side. The excellence is phenomenal! (See FAQ for further knowledge).
Totally different lamb cuts – For lamb shanks, use the Massaman Lamb Shanks recipe (it’s barely utterly totally different). Boneless lamb shoulder will work nonetheless reduce the cooking time by an hour.
Totally different proteins – I don’t suppose beef chuck would add adequate flavour into the sauce for this technique of cooking (ie no searing meat prior). Beef fast ribs do work (reduce bake time by about 1 1/2 hours, it was good). Pork shoulder will even work nonetheless I haven’t obtained my head spherical how good pork is with massaman curry sauce. Tasty, nonetheless perhaps larger with beef or lamb? Hen obtained’t work on account of it’ll presumably’t be cooked prolonged adequate to supply the sauce sufficient time to develop adequate flavour. Take note this recipe is designed with consolation in ideas which suggests we would like slow-cooking time for flavour creation!
2. THE CURRY PART
Massaman Curry paste – Maesri is my hottest mannequin. Not all curry pastes are made equal! Further on this beneath.
Cinnamon and star anise – Flavour enhance of two dominant spices in Massaman curry paste.
Coconut milk – As utilized in standard Massaman Curry sauce. Seek for a coconut milk that is not lower than 80% coconut! Very economical producers could also be as little as 30% which barely type of coconut. I exploit Ayam (89%).
Hen stock/broth – To create amount to make a braising liquid to largely submerge the lamb, along with together with depth of flavour into the sauce. A shortcut – standard Massaman Curry is made by braising gadgets of beef in liquid to make a handmade stock which is used for the sauce.
Get low-sodium so your sauce doesn’t end up too salty. (Though it obtained’t be a disaster for individuals who don’t get low sodium as the massive hunk of lamb + potatoes will take within the salt).
Potato and onion – traditionally included in standard Massaman Curry. Use total youngster potatoes, spherical 3cm/1.2″ huge is sweet, in order that they keep collectively and alter into fantastically comfy and creamy inside. ⚠️ Do not use cubes of decrease potato as they might disintegrate and make the sauce grainy!
3. Maesri curry paste
Proper right here is the undisputed king of all retailer bought Thai curry pastes – Maesri. Consuming locations use it, cooks use it, and meals obsessed of us like myself are mad for it.
And it happens to be provided at frequent grocery retailers and it’s probably the most inexpensive (presently ~$2.00).
I exploit it for all my Thai curries as soon as I don’t have time / elements to make the curry paste from scratch – Crimson, Inexperienced and standard Massaman beef curry. And one other recipe calling for a dollop or two of curry paste, from the peanut dipping sauce for Thai Satay Hen to Thai Coconut Pumpkin Soup to Crimson Curry Pot Roast Hen!
The place to go looking out Maesri curry paste – At your native grocery retailer! It’s provided at most metropolitan Coles and Woolworths grocery retailers in Australia (Asian half), at Harris Farms, just about all Asian retailers (it will likely be un-Asian to not carry it!) and proper right here it is on-line in the US, Canada* and UK.
Can’t uncover it? Use any Massaman Curry paste you’ll uncover. My non-public order of alternative (Aussie producers) – Ayam, 5 Tastes and mentioning the rear is Volcom (it’s on a regular basis too sweet).
* Obscenely pricey, please try to get to an Asian retailer!
Learn the way to make Massaman Lamb Shoulder
2 easy steps -put all of the issues proper right into a pan, bake 4 hours! You can also use your gradual cooker – see recipe notes.
Sauce – Put the curry, coconut and stock in a roasting pan. Whisk until lump free (along with pesky coconut milk lumps).
💡If making ahead to reheat tomorrow, use a ceramic, glass or enamel coated cast-iron baking dish considerably than a metallic one. I often try to steer clear of conserving meals in any form of metallic pans in a single day. Merely to be cautious!
Lamb the opposite means up – Put the lamb shoulder in then flip to coat inside the sauce. Then manage it so it is the opposite means up inside the sauce. ie fat cap side / meaty side down, pink boney side going by way of up. This way plenty of the meat is submerged inside the liquid so it braises.
Scatter the onion, cinnamon, star anise and potatoes throughout the lamb.
Gradual roast extreme then low – Cowl with foil. Roast for 1 hour 220°C/425°F (200°C fan) to get the heat going contained within the pan (it’s an infinite hunk of meat there, which takes a while to heat up), then 3 hours at 180°C/350°F (160°C fan) or until the meat is fork-tender. Which signifies that it’s best to be able to pry the meat apart with two forks with none effort.
Brown it – Take away the foil and punctiliously flip the lamb over so. Spoon some sauce over then pop it once more inside the oven for half-hour until the ground is a surprising deep golden brown.
Making ahead? After browning, let it completely cool uncovered then refrigerate in a single day. On the day of, merely reheat it inside the oven coated for 1 hour. See recipe notes for directions!
Skim fat – Take away it from the oven and let it rest for 10 to fifteen minutes. Skim off the excess fat from the ground of the sauce using an enormous spoon. There is likely to be a great amount – spherical 1/2 to 3/4 cup (125 – 180 ml). Lamb shoulder is a fatty decrease, and that is the rationale it is so tasty! Don’t try to get the entire fat on account of in some other case you’ll lose an extreme quantity of sauce. And keep in mind, fat = flavour!
💡In case you refrigerated in a single day, you presumably can elevate sheets of the fat off the ground of the sauce nonetheless you must positively scrape the entire sauce off the underside!
Garnish and serve – In case you’re posh (I’m not), swap all of the issues proper right into a serving dish then sprinkle with the pink chilli slices and coriander/cilantro. Serve with rice and tongs – no carving knife required proper right here, this is not the carving form! See the half beneath for quite a few serving varieties.
Serving varieties
An odd-sounding heading perhaps, nonetheless it may possibly make sense as quickly as I make clear! Listed under are the three strategies I’ve served this lamb before now few months (it’s been typically used since I invented it, so helpful for groups):
Lazy format for acquainted of us eg family, casual lunch with the workforce – Depart the complete lamb shoulder inside the roasting pan. It does get a bit messy as a result of the meat-tearing progresses as a result of the bone will get in one of the simplest ways, and as well as there are pockets of fat that I uncover of us are inclined to steer clear of and depart inside the pan. Nonetheless, it’s a lot much less work for me to serve, and the complete lamb appears spectacular! 🙂
Meat completely eradicated – This one is easy for firm to serve themselves though lacks the seen have an effect on of a whole lamb shoulder. Take away the entire meat off the bone and separate into large-ish serving-size chunks. Take away and discard large identifiable pockets of fat. Squidge meat in sauce, garnish, serve with large serving spoon.
Bone eradicated, lamb in-tact – It’s a good method to have seen have an effect on of a whole piece of lamb nonetheless it’s easier to serve on account of the bone is eradicated. You truly merely seize the bone and slide it out of the meat, taking care to keep up the lamb in tact. Because of the meat is so tender, it ought to slip out effortlessly.
What to serve with Massaman Lamb Shoulder
Rice is essential, for sauce soaking. Jasmine is my first resolve (being Thai and all) though basmati is attractive with it too, given the Indian have an effect on of Massaman curry. They every have a slight perfume of flavour that goes so properly with this dish nonetheless I’m constructive no individual would snob totally different rice types on provide! 🙂
I’d suggest selecting a lightweight and up to date side salad as this dish is form of rich. It’s pictured above with an Asian Slaw on the side. Some further choices: Leafy Asian salad, Chang’s Crispy Noodle Salad, Smashed Cucumber Salad, Japanese Slaw, Glass Noodle Salad (skip the hen), or any latest greens/salady points / blanched greens you want tossed with my straightforward 4 ingredient Asian Sesame Dressing.
Benefit from! – Nagi x
Massaman lamb shoulder FAQ
Make per recipe, keep it total and let it completely cool (takes about 2 hours). Cowl and refrigerate (24 hours biggest, as a lot as 3 days). Take it out 2 hours prior. Reheat 1 hour at 180°C/350°F (160°C fan) coated in foil.
It reheats 100% utterly which is a novel attribute proper right here on account of it’s unusual {{that a}} “roast” mannequin dish to have the power to be reheated with out lack of top quality. For example, I might certainly not do that with a lamb rack or prime rib!
As many as you presumably can cozy match inside the oven, though you may wish to prolong the roasting time for individuals who crowd the oven. I can match 4 in my regular measurement 60cm oven, 2 shoulders in 2 large pans. I’ve used large disposable aluminium trays to make cleaning up easier and as well as on account of they match 2 lambs.
Certain, nonetheless it is not pretty practically pretty much as good on account of it lacks the long-roasting-time caramelisation you get on the ground of the lamb and sauce. Gradual prepare dinner dinner for 10 hours then finish inside the oven to brown / reduce sauce (~ 1 hour).
Because of when butchers decrease into the meat to remove the bone they’re chopping the flesh which creates further escape routes for juices.
I as quickly as made my 12 hour lamb shoulder using a bone-in and boneless lamb shoulder and in distinction the burden of the lamb meat after roasting. The excellence is extraordinary – the bone in lamb meat retains about 20% further juices so the meat is far further succulent.
YES. Proof proper right here – that recipe makes use of the an identical methodology nonetheless makes use of shanks in its place of shoulder. It’s a beloved reader fave!
See in submit for why this recipe works although it’s very easy.
It makes further meat so this dish serves further. And since lamb shoulder is fattier than lamb shanks, I start with further liquid inside the braising sauce so the sauce on the end is barely thinner and fewer rich. The first time I made it merely switching the shanks for shoulder, the sauce was just too rich and as well as there wasn’t adequate for the entire meat.
Moreover – roasting temp. Starting with a 1 hour extreme heat blast is important for this recipe, it cuts the complete roasting time down by an hour.
Certain, it is on the huge side. Normally you will note that that butchers carry smaller ones spherical 1.4 – 1.7kg and grocery retailers carry greater ones ~2kg as a lot as 2.5 kg. The larger lamb is technically mutton, not lamb, from a sheep that is older. Lamb from youthful sheep is further tender and may prepare dinner dinner sooner so for individuals who use a small shoulder, confirm if the meat is tender just a bit earlier.
4 days inside the fridge, 3 months inside the freezer. Reheats 100% glorious!
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Fall-apart massaman lamb shoulder
Prep: 5 minutes
Put together dinner: 4 hours 30 minutes
Resting: 15 minutes
Predominant
Thai-ish
Servings6 – 8
Faucet or hover to scale
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Instructions
Abbreviated recipe:
Whisk curry, coconut and stock, put lamb within the different means up. Add spices and potatoes, foil cowl, roast 1 hour at 220°C/425°F (200°C fan), 3 hours 180°C/350°F (160°C fan) or until fall-apart. Uncover, flip lamb, half-hour. Garnish, serve!
Full recipe steps:
Preheat the oven to 220°C/425°F (200°C fan-forced).
Whisk the curry paste, coconut milk and hen stock in a pan until lump free. Put lamb shoulder in, flip to coat inside the sauce then place it so it’s the different means up (ie meaty / fat side down).
Place the onion, cinnamon sticks, star anise and potatoes throughout the lamb. Cowl with foil.
Gradual-cook – Roast for 1 hour. LOWER the oven to 180°C/350°F (160°C fan) then roast for an additional 3 hours. (Bear in mind 5)
Look at – Take away foil and use forks to confirm the meat is nearly “fall-apart-tender”, it must be by this time. If not, cowl and keep cooking.
Brown – Flip the lamb over, spoon over sauce. Bake uncovered half-hour or until deep golden.
Serve – Rest for 10 – quarter-hour. Spoon off as quite a bit or as little further fat off ground, discard. Mix sauce properly (it’s pretty runny, if it was thicker it might be too rich). Swap to a serving dish, for individuals who like, sprinkle with chilli and coriander. Serve! (Bear in mind 6 for serving varieties)
Recipe Notes:
Totally different meat that will work: boneless fast rib, total pork shoulder (bone-in), nonetheless please study in submit for suggestions on these cuts. Hen not likely helpful!
2. Massaman curry paste – biggest is Maesri mannequin, provided at most Woolworths (see proper right here
In some other case, use irrespective of mannequin you’ll uncover (my preferences: Ayam, 5 Tastes and lastly Volcom).
3. Coconut milk – not all coconut milk is created equal. Seek for producers which is likely to be not lower than 80% coconut for larger coconut flavour (confirm the elements), I exploit Ayam which is 89%.
4. Potatoes – small ones ~3cm / 1.2″ is sweet. Keep them total or halve, with pores and pores and skin on. Don’t use peeled cubes of potato, they might disintegrate and make the sauce grainy.
5. Oven temps – Preliminary extreme temp roasting is to get heat contained within the lamb and liquid, cuts down on gradual roasting time by an hour.
Gradual cooker – 10 hours on low. Swap all of the issues to a pan (lamb the opposite means up), 180°C/350°F (160°C fan) half-hour, flip lamb, 30 – 45 minutes until correctly coloured and sauce lowered (take away lamb and reduce in oven further if wished). Useful, nonetheless, oven roasting is finest flavour (larger caramelisation). 🙂
6. Serving mannequin – See in submit for choices, half above the video. Full, or boneless total, or shredded. Completely totally different occasions for each!
7. MAKE-AHEAD BRILLIANCE – One in all many unusual roasts that reheats just about 100% utterly (the reality is, the sauce flavour will get larger with time), making it superb for making ahead for gatherings. Use a ceramic or glass baking dish, completely cool (total) then refrigerate in a single day inside the dish. Take out of the fridge an outstanding 2 hours prior, cowl loosely with foil, reheat at 180°C/350°F (160°C) for 1 hour (2 shoulders each in separate pans took 1 hour quarter-hour).
Eating regimen per serving assuming 8 servings. It ought to serve 6 comfortably with rice and a single side salad (lamb meat + the sauce is pretty rich), as a lot as 8 for individuals who had a couple of sides.
Eating regimen Knowledge:
Power: 478cal (24%)Carbohydrates: 18g (6%)Protein: 48g (96%)Fat: 24g (37%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gLdl ldl cholesterol: 142mg (47%)Sodium: 502mg (22%)Potassium: 1100mg (31%)Fiber: 3g (13%)Sugar: 2g (2%)Vitamin A: 2250IU (45%)Vitamin C: 18mg (22%)Calcium: 75mg (8%)Iron: 7mg (39%)
Lamb shoulder is a company favourite for entertaining
See?
Lifetime of Dozer
In case you knowledgeable me 10 years up to now I’d be sitting on the bottom of a buying centre with a canine watching a lightwall until the advert for my e-book signing acquired right here up, I’d have checked out you need I’m crazy.
As an alternative, of us had been me like I’m crazy!! 😂
Proper right here’s a pleasurable little video I put collectively of Dozer’s go to to Warringah Mall yesterday to try our lightwall! Actually, I was just a bit disillusioned. I was secretly hoping for a big {photograph} of Dozer. I do know, I do know, I’m such an ungrateful brat! 😈