Gundagai Lamb GLQ5+ Boneless Lamb Shoulder
2-4 people
Sous-vide the shoulder before cutting and skewering; please note that this may alter the mouthfeel of the final cooked product.
INGREDIENTS
-
1
boneless lamb shoulder
-
10g
salt
-
500g
greek yoghurt
-
2
garlic cloves
-
50ml
olive oil
-
3tbsp
Lao Gan Ma crispy chilli or chill crunch
METHOD
- Start by breaking down the lamb shoulder into individual muscles. You can tell the muscles apart by the natural seams between them. Cut small 2cm cubes (try to make them as uniform as possible) and thread them onto metal skewers. If metal skewers aren’t available, use pre-soaked bamboo ones.
- Season with a generous amount of salt and allow them to reach room temperature.
- To prepare the garlic yoghurt sauce, salt the yoghurt and hang it in a cheesecloth for an hour to drain excess whey. Microplane the peeled garlic directly into the yoghurt; you can adjust the seasoning to your liking.
- When ready to start cooking, brush one side of the skewers with the olive oil. The cooking time will depend on whether you’re using a gas BBQ, a charcoal BBQ, or a grill plate on the stove. Keep an eye on the heat when using charcoal or BBQ, as lamb fat can quickly render out and catch fire. The skewers should take no more than 10 minutes to cook in total. Keep turning them and brushing them with oil so they cook evenly and get a nice colour on all sides.
- To finish the dish, place a spoonful of yoghurt on a plate, place the skewer over the yoghurt, and drizzle the skewer and plate with Lao Gan Ma crispy chilli.
Tips for Commercial Kitchens
Traditionally, lamb shoulder is braised or slow-cooked, but it’s one of the best cuts for skewers. The intramuscular fat is perfect for cooking on a BBQ, as it melts and drips onto the coals, creating a smoky flavour that enhances the meat as it chars.
PREP IN ADVANCE: The skewers and the yoghurt can be prepped in advance.
SUITED TO VOLUME CATERING/SERVICE: Yes.
KITCHEN EFFICIENCY: It can be cooked sous vide to expedite the speed of service, or you could pre-char and rest before heating again on the grill.
HOLDING POTENTIAL: No, not once cooked.
SERVICE STYLE: Suited to a wide range of venues.
VERSATILITY: The flavour combinations are versatile. Try different seasonal and flavours to suit your location and cuisine style.
COST ON PLATE: A high-yield, cost-effective dish.
