Brined lamb shoulder from Cook (page 307) by Karen Martini

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

Accompaniments: Roasted beetroot, cinnamon & pomegranate dip; Yoghurt, cucumber & mint salad/dip; Kohlrabi & cucumber salad with lemon yoghurt dressing; Horta; Rainbow chard & chickpea salad; Lemonia's pumpkin & feta pie with olive oil pastry; Turkish-style pumpkin & walnut dip

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 shoulder brines at least 10 hours.

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