Spoon lamb

Spoon lamb, also known as braised lamb shoulder, is a tender and flavorful dish that is perfect for a special dinner or holiday meal. This dish is made by slow-cooking lamb shoulder in a flavorful broth until it is fall-apart tender and infused with rich flavors.

To make spoon lamb, start by seasoning lamb shoulder with salt, pepper, and any other herbs or spices you like. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add a little oil. Sear the lamb shoulder on all sides until it is browned and caramelized.

Remove the lamb from the pot and set it aside. In the same pot, add chopped onions, carrots, and celery, and cook until they are softened and lightly browned. Add minced garlic and cook for another minute.

Return the lamb to the pot and add enough chicken or beef broth to cover the lamb about halfway. You can also add red wine, tomatoes, or other flavorings at this point if you like.

Cover the pot and place it in a preheated oven at 325°F (165°C). Cook the lamb for about 3-4 hours, or until it is very tender and falling off the bone. You may need to add more broth or water during cooking to keep the lamb moist.

Once the lamb is cooked, remove it from the pot and let it rest for a few minutes before shredding it with two forks. Serve the spoon lamb with the vegetables and cooking liquid spooned over the top.

Spoon lamb is a comforting and hearty dish that is sure to impress your family and friends. Serve it with mashed potatoes, rice, or crusty bread for a complete meal.


60 cl of white wine
1 onion
1 stopover
2 cloves garlic
1 bouquet of garni
(leek, rosemary, thyme, bay leaf, parsley)
2 carrots
Chicken broth
Salt pepper
goose grace
For a leg of 2 kg
1 bottle of white wine
1 bouquet of garni
3 carrots
1 large onion
1 stopover
3 cloves of garlic
Chicken broth
Salt pepper
goose grace
For 1 shoulder of lamb

Spoon lamb preparation:

Arrange the Meat in a large platter.
Peel and cut carrots, shallot, garlic and onion, prepare the bouquet garni, add all the ingredients to the dish with the meat, add white wine.
No salt in the marinade so as not to bleed the meat. Pepper well.
The lender, marking the drained meat in the hot goose fat, then replace the lamb in the casserole dish with all the marinade, complete with the broth and the salt.
For finish
Cover and cook for at least 5 hours at 150° in return, basting the meat regularly. Serve with potatoes and carrots.


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