Substitute For Lamb Shoulder Recipes

IRISH LAMB STEW

Irish Lamb Stew image

Easy Irish Lamb Stew is hearty classic Irish comfort food with tender lamb and stew veggies braised in a rich Guinness-beef broth. Ready in about one hour.

Provided by Sabrina Snyder

Categories Dinner

Time 1h30m

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
2 pounds leg of lamb (, cut into 1-inch chunks)
1 yellow onion (, cut into 1/2-inch chunks)
3 stalks celery (, sliced)
2 carrots (, sliced)
2 pounds russet potatoes (, cut into 1-inch cubes)
2 teaspoons kosher salt
1 teaspoon coarse ground black pepper
4 cups beef broth
12 ounces Guinness Beer
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme

Steps:

Add oil to a large pot or dutch oven on high heat.
Season lamb with salt and pepper and cook until slightly browned, about 6-8 minutes.
Add in the onion, celery and carrots and stir well.
Add broth, beer, Worcestershire sauce and bring to a boil.
Reduce to low heat and cook for 30 minutes, then add in the potatoes and cook an additional 30-40 minutes until lamb is tender.

Nutrition Facts : Calories 338 kcal, Carbohydrate 35 g, Protein 25 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 1524 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

SLOW-ROASTED LAMB SHOULDER WITH CORIANDER SEEDS

Slow-Roasted Lamb Shoulder With Coriander Seeds image

Provided by Julia Moskin

Categories dinner, roasts, main course

Time 6h

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

1 8- to 10-pound bone-in lamb shoulder roast with good layer of fat on top (see note)
3 tablespoons whole coriander seeds
Coarse sea salt
black pepper
Extra virgin olive oil
2 tablespoons flour
3 cups hot lamb or chicken stock
Roasted potatoes, for serving

Steps:

Bring lamb to room temperature before cooking. Heat oven to 275 degrees. In a dry skillet over medium heat, toast coriander seeds until aromatic. Crack 2 tablespoons seeds in a mortar. In mortar or spice grinder, grind remaining seeds until fine; set aside.
Use a sharp knife to score fat on roast, making shallow cuts in a crisscross pattern. Rub all over, including cuts, with cracked coriander seeds, salt and pepper. Place in a roasting pan and drizzle all over with olive oil.
Roast about 6 hours, until tender and brown all the way through. Internal temperature will be about 165 degrees. (If pressed for time, cook at 325 degrees for about 3 hours, but result will not be quite as succulent.) Let rest on carving board, covered with foil, 15 minutes.
Meanwhile, make gravy. Tilt roasting pan and spoon off fat. Place pan on stove over low heat, sprinkle in flour and whisk up browned bits from pan. When flour is just golden, pour in stock and whisk well. Add ground coriander and simmer until thickened to taste. Season with salt and pepper. Carve lamb into thick slices so that each piece includes crust. Serve with roasted potatoes and coriander gravy.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 204 milligrams, Sugar 1 gram

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Veal. The main difference between veal and beef is that veal comes from a 6/7-month-old calf. This is also the main similarity between veal and lamb since the meat of a young animal is extremely tender and flavorful.
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Ground pork. If you’re looking for a good ground lamb substitute, whether it be kebabs, taco filling, pasta sauce, or lasagne – ground pork is the answer.
Chicken thighs. When you think about tender, neutral, yet extremely flavorful meat cuts, chicken thighs must be one of the main associations. When it comes to replacing lamb in your dishes, you could also go with chicken breasts.
Vegetarian lamb. When it comes to vegetarian lamb substitute, the secret lies in a carefully chosen mixture of herbs and spices that will create the best mixture of flavors, resembling a roasted lamb.
Turkey legs. Similar to chicken thighs, turkey legs offer unmatched versatility, and they’re quite mild and neutral when it comes to both flavor and aroma.
Oxtails. While this may not be the most obvious option when it comes to replacing lamb in soups, roasts, and stews, oxtails may surprise you – especially if you’ve never prepared them before.
Beef short ribs. Short ribs are taken from the chuck of the beef, consisting of 5 ribs – hence the name. The meat between these ribs, however, isn’t as tender as lamb, which calls for slow-cooking or braising.

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