Rare Medium

Red Meat Takeaway Solutions

Meat Lamb

Cut Shoulder

Pre-heat oven to 160°C. Take the lamb out of the fridge at least 30 minutes before starting this recipe. Rub half the olive oil, sumac, half the Baharat, sea salt and pepper into the lamb.
Heat remaining oil in frying pan, add garlic, carrot, celery, and onion and cook for 3-5 minutes or until soft and translucent. Remove into a gastronorm tray.
Sear the lamb for 3-5 minutes each side to caramelise. Place on top of mirepoix. Pour in stock. Cover tightly with a layer of baking paper, followed by a layer of foil. Cook covered for 4 hours or until an internal temperature of 56°C. Remove lamb.
Place lamb in a clean gastronorm, strain the cooking liquid and retain.
Season lamb with lemon juice, remaining Baharat, sea salt and cracked pepper. Increase oven to high heat. Place back in oven and cook for a further 20 minutes to caramelize.
Remove the lamb from the oven to rest. Serve with accompaniments.