Milk Braised Lamb Shoulder
Slow-cooking lamb shoulder in milk might sound unusual, but it is one of those old-world techniques that makes complete sense once you taste it. As the lamb cooks, the milk gently separates into soft, caramelised curds, creating a rich, savoury sauce around the meat. And don’t be frightened if you hate anchovies - these add an umami depth to the flavour - you wont taste them. The lemon and rosemary bring brightness and balance. It is generous, comforting winter cooking — perfect with roast vegetables, creamy mash, or a crisp radicchio salad to cut through the richness.
Serves 6-8
Ingredients
1 x 2 kg bone-in Greenhills Natural grass-fed lamb shoulder
1.5 litres full-cream milk
250ml pouring cream
4 anchovy fillets
1 whole garlic bulb, halved horizontally
2 onions, peeled and quartered
4–5 sprigs rosemary
4 bay leaves
2 lemons
2 tablespoons olive oil
Good quality salt flakes and freshly ground black pepper
Method
Preheat the oven to 170°C, or 160°C fan-forced.
Rub the lamb shoulder with olive oil and season generously with salt and pepper. Heat a large flameproof roasting dish or heavy dutch oven on stovetop at high heat with a little more oil. When the pan is hot, carefully place in the lamb and brown well on all sides. You can do this on the stovetop, or place it under a very hot grill until deeply golden. The browning gives the finished dish its richness, so don’t rush this step.
In meantime, pour the milk and cream into a saucepan and warm gently until steaming but don’t boil. Take the milk off the heat and add the rosemary and bay leaves to steep. Peel the zest from the lemons into wide strips.
When nicely browned, remove the lamb from the dish, and add the anchovies. You want it to be over a medium-high heat still. Stir well, and after a minute or two, the anchovies will dissolve. Then add the onions and garlic, stir well until they start to soften and add the lamb back in. Now add the lemon zest and the juice from one lemon (or both if they don’t yield a lot of juice., rosemary, bay leaves and anchovies to the dish. Peel wide strips of zest from the lemons and add them to the pan, then squeeze in the juice of one lemon. Now pour over the milk mixture complete with herbs over the top of the lamb. It should almost fill the dish but the lamb is still peeking through the surface. Season with quality flake salt and freshly ground black pepper.
Bring the liquid just to a gentle simmer, then cover the dish tightly with baking paper and foil, or a well-fitting lid. Transfer to the oven and cook for 4½–5 hours, checking once or twice during cooking. If the liquid reduces too much, add a little extra milk or water.
The lamb is ready when it pulls easily from the bone. The milk will have split into soft, golden curds — this is exactly what you want.
To serve, remove the bay leaves and rosemary stems. With the back of a wooden spoon, squish the garlic and remove the skins. Then pull the lamb off the bones into generous pieces and mix through the caramelised milk curds and vegetables.
Serve with roast winter vegetables a creamy mashed potato with nutmeg, or a sharply dressed radicchio salad to cut through the richness. And make sure everyone gets loads of that scrumptious sauce and lemon zest.
Note: Don’t be alarmed when the milk separates during cooking. Those soft, ricotta-like curds are the magic of the dish, becoming beautifully savoury with the lamb, garlic, rosemary and lemon.
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SHOP THE RECIPE:
Greenhills Natural lamb shoulder is probably one of the most versatile cuts you can get. Perfect for slow roasting in the oven, smoker, or BBQ, this cut will be incredibly flavoursome and tender. Any leftovers are ideal in salads, sliders, pies and even ragu.
For easier carving and slightly less cooking time, choose the boneless option. Boneless shoulder is also perfect for curries and casseroles when you are looking for deep flavour.
*weights may vary due to available carcass
Beyond Free-Range | Sustainable | Ethically Raised | Local Produce - Malmsbury
Milk-Braised Lamb Shoulder with Rosemary, Lemon & Anchovy
Slow-cooking lamb shoulder in milk might sound unusual, but it is one of those old-world techniques that makes complete sense once you taste it. As the lamb cooks, the milk gently separates into soft, caramelised curds, creating a rich, savoury sauce around the meat. Anchovy adds depth rather than fishiness, while lemon and rosemary bring brightness and balance. It is generous, comforting winter cooking — perfect with roast vegetables, creamy mash, or a crisp radicchio salad.
Ingredients
Method
- Preheat the oven to 170°C, or 160°C fan-forced.
- Rub the lamb shoulder with olive oil and season generously with salt and pepper. Heat a large flameproof roasting dish or heavy dutch oven on stovetop at high heat with a little more oil. When the pan is hot, carefully place in the lamb and brown well on all sides. You can do this on the stovetop, or place it under a very hot grill until deeply golden. The browning gives the finished dish its richness, so don’t rush this step.
- In meantime, pour the milk and cream into a saucepan and warm gently until steaming but don’t boil. Take the milk off the heat and add the rosemary and bay leaves to steep. Peel the zest from the lemons into wide strips.
- When nicely browned, remove the lamb from the dish, and add the anchovies. You want it to be over a medium-high heat still. Stir well, and after a minute or two, the anchovies will dissolve. Then add the onions and garlic, stir well until they start to soften and add the lamb back in. Now add the lemon zest and the juice from one lemon (or both if they don’t yield a lot of juice., rosemary, bay leaves and anchovies to the dish. Peel wide strips of zest from the lemons and add them to the pan, then squeeze in the juice of one lemon. Now pour over the milk mixture complete with herbs over the top of the lamb. It should almost fill the dish but the lamb is still peeking through the surface. Season with quality flake salt and freshly ground black pepper.
- Bring the liquid just to a gentle simmer, then cover the dish tightly with baking paper and foil, or a well-fitting lid. Transfer to the oven and cook for 4½–5 hours, checking once or twice during cooking. If the liquid reduces too much, add a little extra milk or water.
- The lamb is ready when it pulls easily from the bone. The milk will have split into soft, golden curds — this is exactly what you want.
- To serve, remove the bay leaves and rosemary stems. With the back of a wooden spoon, squish the garlic and remove the skins. Then pull the lamb off the bones into generous pieces and mix through the caramelised milk curds and vegetables.
- Serve with roast winter vegetables a creamy mashed potato with nutmeg, or a sharply dressed radicchio salad to cut through the richness. And make sure everyone gets loads of that scrumptious sauce and lemon zest.
Recipe Notes
Don’t be alarmed when the milk separates during cooking. Those soft, ricotta-like curds are the magic of the dish, becoming beautifully savoury with the lamb, garlic, rosemary and lemon.
