Korean Inspired Lamb Shoulder

Cook Time 3 hours

Servings 4


1 tbsp extra virgin olive oil 

1 x 2kg lamb shoulder, shank removed
1 onion, roughly chopped
2 cloves garlic, bruised
1 x 3cm piece of ginger, roughly chopped
1 cup of apple juice
½ cup light soy sauce
½ cup black vinegar 
1 cup chicken stock
150g kimchi 
Sesame seeds, toasted, to garnish


Preheat the oven to 170˚C. Massage oil and salt all over lamb.

Heat a large ovenproof stew pot over a medium-high heat and sear the meat on each side until golden. Remove from the heat and add onions, garlic and ginger and fry off until slightly caramelised. Pour in the apple juice, soy sauce, vinegar, stock and one cup of water and bring to the boil. Add the kimchi and return the meat so it is partly submerged but the top is dry, and cover with baking paper and the lid. Cook in the oven for 2 ½ -3 hours or until the meat falls off.

Once cooked, turn the oven to the grill setting. Place lamb on to tray and grill for 10 minutes or until crisp on the outside. In the meantime place stew pot back on the stovetop and bring to the boil to reduce by half, then skim off excess fat. 

Pour sauce into a shallow platter and place lamb shoulder in the centre. Garnish with sesame seeds.


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