LAMB SHOULDER WITH CHEF DAMON MCGINNISS

Ambassador Chef Damon McGinniss is a big fan of lamb shoulder which is his favourite cut to use for slow roasting or braising.  The shoulder holds more fat than the leg and with this produces great flavour.  He always de-bones the shoulder, butterflies it open and adds a spice rub and seasoning before placing in the oven or charcoal BBQ for a long, slow cook. Resting well after cooking is important to ensure soft, tender meat that is ready to slice. 

Damon likes to finish the dish with a pesto or balsamic dressing or a honey yoghurt tzatziki such as in his recipe featured below. He says this is an easy recipe to do at home and while you can certainly make your own hummus and flatbread, these items are readily available at the supermarket.  Damon also recommended Baba Ghanoush as a fantastic addition to this dish.  

Damon is head chef at the Emporium Eatery and Bar in Napier and on National Lamb Day he will be serving up twelve-hour braised lamb shoulder served on smoked potato, with sweet garlic and horseradish butter.  He says this dish is sublime and a firm favourite on his menu.

Recipe: www.thechefskitchen.co.nz/meat-on-the-menu/2018/5/12/damon-mcginniss-on-national-lamb-day