Slow-roasted lamb shoulder from Shaya: An Odyssey of Food, My Journey Back to Israel (page 255) by Alon Shaya

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tarragon dumplings; Creamy polenta with Taleggio

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Lamb marinates overnight.

  • Lsblackburn1 on December 25, 2018

    Used a boneless leg instead of a shoulder so shortened the cooking time to about 3.5 hours. The gravy was especially delicious. Served over polenta.

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