Mike van de Elzen: Chipotle pulled lamb shoulder

Cook time: 30 minutes 

Prep time: 20 minutes

Serves 6 

1 de-boned lamb shoulder  

1 small jars chipotle in adobo sauce (available from most supermarkets)  

1 bottle hoppy beer  

1 tbsp tomato paste  

1 tbsp brown sugar  

1 tsp salt  

1 tsp smoked paprika  

1 tsp oregano

Preheat oven to 150*C.  

Place the lamb in to deep roasting tray, approx 25 x 20cm. You want the lamb to loosely fit in.  

Cover with the chipotle, tomato paste, sugar, paprika, salt and oregano. Time to get you hands dirty, rub all ingredients into the lamb. Then pour over the beer and mix again.  

Place a large sheet of greaseproof paper over the lamb then cover the entire roasting tray with tin foil and place into your oven. Cook for 90 minutes, then remove the tinfoil, leaving the paper on and cook for a further 90 minutes.  

After this time, time to check the lamb. Remove from the oven and lightly press down the flesh of the lamb. If it stays down, it's ready. If it springs back place it back into the oven. This time really does depend on the size and age of the lamb. Remove the lamb and allow to cool in the juices.  

Using a fork, pull apart the meat keeping the meat and discarding the fat. Place into a bowl and pour over the juices. Season with salt if required.  

Place back into a clean oven proof dish, cover and keep warm in the oven until required.

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News talks'b.

Speaker 2 (00:13):
SO in the air break. In the news break, Eash,
I was just saying to my producer, God, this weather,
it just makes me hungery. I just feel like eating
the whole time. And then she said to me, oh, yeah,
we were going to do a vegetarian salad the dinner
tonight with Halloomi, but it just doesn't really feel like
it's fitting the weather. You know, you feel like you
should have a roast in the oven. And along comes
Mike nander Ols in our residence chef and he's got

(00:34):
a CHIPOLTI pulled lamb shoulder for us, and I'm like,
this is the perfect recipe for the kind of weather
we're dealing with. Good morning, Mike, Oh he's up here.
It's me. Oh no, it's all right now, I've got you.

Speaker 3 (00:48):
Now.

Speaker 2 (00:49):
So we're having problems with the reception, so we put
you on the phone. Wasn't prepared for.

Speaker 3 (00:54):
That good morning, Good morning.

Speaker 2 (00:57):
Loving the idea of the CHIPOLTI pulled lamb shoulder. I
was just saying, you know, this is the kind of
weather where we need something sort of hearty, don't we know.

Speaker 3 (01:06):
I just hope that the power stays off for most
people to be able to do it. If not, then
get the barbecue out and try it on there. It's
pretty wet. But I'm doing this recipe because I notice
the other day when I was in the supermarket that
there's a fair amount of lamb around, and particularly lamb shoulders.
So there was there were two cuts. You got lamb

(01:29):
leg and then there was a lamb shoulder, both pretty
much equally priced, pretty much same weight. You would potentially
get a lot more meat or a little bit more
meat out of a leg than you would out of
the shoulder, just because the bone and the shoulder is
probably a little bit more substantial. However, if you're going
to do a dish like this, I would choose a

(01:49):
shoulder over a leg because the shoulder has better marbling
off that throughout the throughout the meat, so when you
go to cook it, that results in more flavor and
more boistless.

Speaker 2 (02:01):
Okay, sounds good.

Speaker 3 (02:02):
And deliciousness and deliciousness.

Speaker 2 (02:05):
There we go. Fat marbling does that play a role
in the cart.

Speaker 3 (02:12):
That's how the fat throughout the neat helps to maintain
the moisture. So if you if you've got a leg
it's leaner, it's going to tend to dry out faster
than a shoulder which has the fat. The fat helps
to keep the moisture in that cut of meat.

Speaker 2 (02:27):
All right, take us through the recipe.

Speaker 3 (02:30):
So we've got so this is called a Chipotle pulled
lamb shoulder. Say A, you need a lamb shoulder. You
can add bonin or bone out. It's entirely up to you.
Bonan will take a little bit longer than bone out.
You need to go to see market or somewhere you
can get those little cans of Chipotle sauce and Adobe

(02:50):
sauce the readily available. The jars are getting smaller and smaller,
so you could use one. If you like a bit
of fire, just go for two. So I've got one
de boned lamb shoulder. Preheat your up one hundred and
fifty degrees. Take a roasting trade not too big. You
want that lamb shoulder to kind of sit in there
reasonably snug and not have too much room around it.

(03:11):
So it's about I guess twenty five to say, twenty
centimeter roasting tray. Pop your lamb into there and then
over the top of that, you want to put your
jar Chipotle and Adobe. I've got a tablespoon of tomato pasce,
tablespoon of brown sugar, teaspoon of paprika, either sweet paprika

(03:33):
or smoked up to you testpoon of salt. Sprinkle that
over the top, and then teaspoon of oregano flakes or
a regno leaves. Now it's time to get nice and messy.
So you want to message all of that into your
lamb shoulder and then over the top of it. I've
got a bottle of hoppy bear, so a bear over
the top, Pour that on and then go greaseproof paper first,

(03:56):
and then go tinfle over the top, and the reason
will come through as we've good. Buy that into your oban.
I'm going to leave the tinfle on there for ninety minutes.
After nineteen minutes, removed the tin fall, but leave the
paper on top. And the paper does two things. That
protects the top of that lamb, stopping it from getting
too crusty so that we can't pull it at the
end result. And also it just stops or it slows down.

(04:18):
The absorption or the dehydration of that liquid that's in
that roasting trait, So just leave the paper on top,
fire that back into the oven same time to one
hundred IF's degrees, leave it in for another ninety minutes
or another hour and a half alfter that point, pull
it out, and we just want to test it. So
push your finger down on top of that lamb. If
it pushes down and stays down, it's good to go.
If it pushes down and springs back, needs a bit

(04:39):
more cooking, so that will really determine or be determined
by the size of that custle lamb and potentially the
age of that cuss lamb. So once you push it
down it stays down, good to go. Pull it out,
let it cool down a little bit, and then take
your lamb shoulder out of that roasting tray, and I
use two forts, and you just start to tear the
meat apart, discard any skin, discard any excess fat. That

(05:02):
all goes to the side to less us for the dog.
The rest of the meat back into a container. Those
roasting juices that are left over in the rest of train,
pour those over the top, and then just pack the
whole lot into another kind of a heatproof dish, I guess,
and then just cover it in chrispy paper. That's good
to go. So when you're ready to eat, when you're
ready with your tacos or your feet burgers or whatever

(05:23):
you may want to do, just reheat that in the oven.
Good to go.

Speaker 2 (05:28):
Oh fantastic. Thank you so much, Mike, appreciate you. Take
care in this weather.

Speaker 1 (05:32):
For more from the Sunday session with Francesca Rudkin, listen
live to news Talks there'd be from nine am Sunday,
or follow the podcast on iHeartRadio