Roasts & Sauces recipes
Roasts & Sauces
Slow Roasted Masterstock Lamb Shoulder
IDDSI Level 7 · RegularRecipe book original
Recipe serves 50 Recipe book page 112
Scale quantities for
50 serves
Gram, kg and litre amounts are scaled; counted items are not.
Texture options
Each texture has its own ingredients and method. Choose one to switch the whole recipe.
The original recipe exactly as written in the recipe book.
Ingredients
- Lamb shoulder, boneless 5000g (bone in 6600g)
- Onions, finely sliced, 600g
- Green onions, (shallots)
- sliced 400g
- Celery, sliced 600g
- To serve
- Green onions (shallots), finely sliced on diagonal 400g
- Coriander, leaves picked to
- garnish, (from Masterstock)
- Limes, zested and juiced 300g
- Asian inspired roasted
- broccoli and kale
- Rice 1000g
- Vegetable oil 100g
- Garlic, crushed 50g
- Ginger, thickly sliced 50g
- Green onions (shallots), trimmed, halved 300g
- (1 bunch)
- Coriander, roots and stems, chopped 200g (reserve leaves for
- serving)
- 4 cinnamon quills
- 6 star anise
- Shaoxing wine 1025g
- Soy sauce, dark 1600g
- Brown sugar 300
- Water 15000g
Final texture
Normal, everyday texture as per the original recipe.
Method
Chef’s notes from the recipe book
Use masterstock as directed in recipe. When finished, strain, boil and then masterstock can be kept in the fridge for up to three days or freezer for 3 months. Before using again ensure masterstock is boiled for 4 minutes before reusing. Reused masterstock may need seasoning adjusted to balance flavours using water and/or additional herbs, spices or sauces.
