How to make slow-cooked lamb shoulder

With cinnamon, star anise, onions and young potatoes

A warm recipe with a luxurious touch, perfect for a weekend meal or a heavy Ramadan dinner.
Meat & More's tender lamb shoulder is marinated in an aromatic blend of cinnamon, star anise, garlic, and onion and slowly cooked until melted, served with flavorful baby potatoes.

✅ Ingredients (serves 4-5 people):

🍖 For meat: - 1 bone-in Naimi shoulder or bone-in Sawakni shoulder from Meat & More
- 1 large onion, sliced into wedges
- 4 crushed garlic cloves
- 2 cinnamon sticks
- 2 star anise seeds
- 1 teaspoon black pepper + a pinch of salt
- 2 tablespoons olive oil
- One and a half cups of meat broth or water

🥔 Potatoes: 10 small potatoes, washed well
- A pinch of pepper + a pinch of rosemary (optional)
- A spoon of oil or butter

👨🍳 Preparation method:

1. Rub the shoulder with garlic, salt, and pepper, and place it in a deep ovenproof dish.
2. Add the onions, cinnamon, star anise, oil, and broth. Cover the pot and place it in a preheated oven at 160°C for 3 hours.
3. While cooking, heat the baby potatoes with oil or butter and a sprinkle of seasoning in a separate tray until they start to brown.
4. After 3 hours, add the potatoes to the pot with the shoulder, and let it roast for 20–30 minutes uncovered in the oven.

🍽️ Serving suggestion:

Serve the whole shoulder with the potatoes around it on a fancy platter, garnished with roasted onions and thyme or rosemary leaves.
- Perfect with white rice or warm Arabic bread.

💡 Chef's Tip:

Star anise adds an unexpected flavor...don't miss it! And if you have any leftover shoulder, you can use it in sandwiches the next day.

🧠 Meat & More understands your mood... and prepares everything to your taste.