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Lambshoulder Knees and Toes
Number of persons: 4 persons

Ears, eyes, tip of the nose. Chef Sidney Schutte uses all his senses and taste buds for this masterpiece. It takes preparation and some patience, but it is well worth it. Change your status from hobby chef to master chef!

Cooking time: 2.5 hours |.

Preparation time: 72 hours |

Temperature: 140 °C, indirect

What do you need?

  • 2 shoulders of suckling lamb (approx. 600 g)
  • 1 litre fresh full fat yoghurt
  • 1 heaped tablespoon of sesame oil
  • 2 tablespoons lime juice
  • 10 grams of salt
  • 1 tablespoon cardamom powder
  • 1 tablespoon cumin powder
  • 15 chopped garlic cloves
  • 4 tablespoons chopped fresh ginger
  • Sea salt

Preparation method

Marinate the lamb shoulders for 3 days in the yoghurt marinade made by mixing the yoghurt with the sesame oil, lime juice and salt. Store in a cool and covered place.

Then remove the lamb shoulders from the yoghurt marinade and pat the meat dry with kitchen paper.

Sprinkle the lamb shoulders with cardamom powder and cumin powder. Sprinkle the garlic and ginger over the shoulders and distribute everything well.

Then rub the lamb shoulders with coarse sea salt.

Cook the lamb shoulders at The Bastard at 140 °C for about 2.5 hours (depending on the thickness), until the shoulder blade is loose and you can gently pull it out with a meat tong. The core temperature is then 60 °C. The shoulders are then nicely cooked.

Serve with some fresh sesame yoghurt marinade.

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