This Spice Braised Shoulder of Lamb Recipe, with its crisp finish, is a firm favourite and is perfect for entertaining lots of guests in one go. You can give this recipe a go with hogget, mutton or even goat, so long as you stick to the shoulders.
It’s important to drain all the liquid from the shoulders before roasting them, in order to get a crisp finish.
This Spice Braised Shoulder of Lamb Recipe is courtesy of Vivek Singh, Executive Chef and CEO of Cinnamon Kitchen.
Classically trained in India, Vivek has transformed the face of Indian cooking by drawing inspiration from age-old recipes and ideas and evolving them to create dishes ‘beyond authenticity’.
With a global reputation as one of the masters of Indian fine dining, Vivek’s signature culinary style marries modern Indian flavours with Western techniques.
Outside of the kitchen, Vivek has authored six cookbooks, and he is a regular face on both television and live cookery events across the country.