Lamb shoulder

It’s been some time since I cooked a roast lamb shoulder[i]. This morning, I visited the butcher shop and was lamenting the high prices of grass-fed beef when I noticed a package of lamb that was priced lower than the others. I also picked up a chunk of pumpkin while I was there.

Recipe

Ingredients

Lamb shoulder “square cut[ii]” (2.3 kg, $AUD14.50/kg, $AUD33.44).
Rosemary
Pumpkin — JAP[iii]
Lamb fat

Equipment

Benchtop toaster oven
Baking tray

Instructions

Dry the surface of the lamb.
Preheat the oven to 160 °C.
Put some freshly cut sprigs of rosemary[iv] on the baking tray.
Put the lamb on a baking tray, then place it in the oven.
Cook the meat for 210 minutes (3½ hours).
Rub some lamb fat between your hands.
Rub a piece of pumpkin with a thin film of lamb fat.
Cook the pumpkin in the oven.
Allow the roast to rest for about 25 minutes before dissecting the meat from the bones and serving.
Don’t forget to gnaw the meat from the bones and then spend a good ten minutes flossing and brushing your teeth.

Photographs

Lamb shoulder square cut in a roasting tray

Use of Microsoft Copilot for Image Generation

Thoughts on the meal

The lamb was tender to carve and quite juicy. A gentle squeeze yielded copious meat juice. The superficial fat was nicely rendered and flavourful.

The pumpkin cooked evenly; it was caramelised, tender. and enjoyable to eat.

After I put some leftover meat away, I sat down and enjoyed gnawing meat from the bones.

Me gnawing on lamb bones generated by Microsoft Copilot. — Microsoft Copilot used to generate this image

Other photographs

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This morning, I took a walk along the beach. Compared to this time last year, the beach and the water were noticeably empty, with few people enjoying the fresh air. The South Australian algal bloom has led to a decline in beachgoers and swimmers. I anticipate that summer will bring smaller crowds. Selfishly, this might make my beach visits more enjoyable, as long as the algal levels aren’t too high.

Nutrition profiles

Pumpkin

Macronutrient	Amount per 100 g (Cooked)
Energy	26 kcal
Carbohydrates	~6.5 g
Protein	~1 g
Fat	~0 g
Dietary Fibre	~1 g

Lamb shoulder

Nutrient	Amount per 100 g
Energy	275 kcal
Protein	22.4 g
Total Fat	19.9 g
Saturated Fat	8.4 g
Monounsaturated Fat	8.1 g
Polyunsaturated Fat	1.6 g
Carbohydrates	0 g
Fibre	0 g
Cholesterol	92 mg
Water	~56 g

Lamb fat

Nutrient	Amount per 100 g
Energy	648 kcal
Total Fat	68.9 g
Saturated Fat	35.4 g
Monounsaturated Fat	28.0 g
Polyunsaturated Fat	2.8 g
Trans Fat	~0–3 g
Protein	6.3–15.7 g
Carbohydrates	0 g
Fibre	0 g
Cholesterol	77–92 mg
Water	~34–40 g

Rosemary

Nutrient	Amount per 100 g
Energy	131 kcal
Carbohydrates	20.7 g
Dietary Fibre	14.1 g
Sugars	0 g
Protein	3.3 g
Total Fat	5.9 g
Saturated Fat	2.8 g
Monounsaturated Fat	1.2 g
Polyunsaturated Fat	0.9 g
Cholesterol	0 mg

[i] Lamb shoulder is a flavourful cut from the forequarter of the lamb, ideal for slow roasting due to its marbling and connective tissue.

[ii] A lamb shoulder square cut refers to a specific butchering cut where the shoulder is trimmed into a rectangular block, including part of the forequarter, with the blade bone and surrounding muscles intact.

[iii] A Kent pumpkin—also known as a JAP (Just Another Pumpkin)—is a variety from Australia, recognised for its mottled green and yellow skin and bright orange flesh.

[iv] A sprig of rosemary refers to a small stem or twig from the rosemary plant, typically about 7–10 cm long, with the needle-like leaves still attached.

2025-11-01

Local lamb chops with potato gems, and blue vein cheese sauce

I’ve been eating a lot of beef lately. I had a craving for some lamb. My butcher sells local lamb.

Today I’ve consumed more carbohydrates than I’ve eaten in a long time, so I thought I may as well have some potato gems too.

Local South Australian lamb chops cooked on a Weber Q+ grill with potato gems cooked in beef fat. Served with blue vein cheese sauce with pomegranate arils and lemon zest.

Recipe

Ingredients

Lamb chops
Potato gems
Beef fat
Lemon zest
Pomegranate arils
Butter
Pure pouring cream (no thickeners)
Cream cheese
Blue vein cheese
Dijon mustard
Parmesan cheese
Freshly cracked black better

Equipment

Weber Q+ barbecue grill
Cast iron grill pan
Saucepan
Wooden chopstick
Micro plane
Gas torch

Instructions

Dry-brine the lamb chops.
Ignite the gas in the Weber Q+ and close the lid. Allow it to heat for 10 minutes.
Cook the potato gems in beef fat in the Weber Q+.
Cook the lamb chops atop the heated cast-iron grill pan with the Weber Q+ lid down.
Melt some butter in a small saucepan and then add a dash of cream. Stir in a dollop of cream cheese and then crumble in the blue vein cheese. Stir the sauce with the chopsticks and add a teaspoon of Dijon mustard. Turn off the gas and keep stirring while the sauce thickens. Add some freshly cracked pepper.
Place the lamb chops and potato gems on a dinner plate. Spoon over the sauce. Place pomegranate arils onto the sauce and then some lemon zest.
Grate some Parmesan cheese with a micro plane over the potato gems and quickly melt with a gas torch.

Photographs

Select an image and then scroll through them.

Thoughts on the meal.

Lamb chops cooked outside on a barbecue grill on a lovely sunny day are fantastic. The crunchy potato gems are great for mouthfeel. The savoury umami of the blue cheese combined perfectly with the sour lemon zest and sweet crunch of the pomegranate arils. This was a terrific meal. It can be eaten alone, and I’m sure it could be shared.

Custard hunting

Perryman’s Artisan Bakery

54 Tynte Street, North Adelaide

A few friends at work recommended the bee sting bun from Perryman’s Bakery as a fantastic example of a South Australian bee sting bun. This morning, I wanted to go custard hunting and decided to pay a visit. The display showcased so many of my favourite pastries that I couldn’t resist buying an apple turnover and a vanilla slice as well.

The apple turnover ($5.70) is one of the best I’ve eaten. On picking it up, it was heavy with apple filling. The pastry was light and crispy. The cream was delicious; it wasn’t overly sweet, yet it was light and had substance. I’d rate the apple turnover I tried at 10/10.

The bee sting bun ($5.70) is the best I’ve eaten (certainly better than the ones I’ve eaten in Victoria). The filling was luscious on my tongue and lips. The bread had dried fruit for an extra treat. The almond flakes were crisp and not bitter, unlike some that can be. I was grateful that when I entered the shop, there were none on display, and when I asked, a fresh bee sting bun was made for me. I’d rate the bee sting bun I tried at 10/10.

The vanilla slice ($5.80) was good. The vanilla custard was firm but not a stiff gelatinous block of snot like many I’ve eaten in Victoria. The icing was sweet but not sickly. The pastry was on the soft side. I’d rate the vanilla slice I tried at 7.5/10.

As I was looking around, I could see the bread looked fantastic, and I may come back another day to try the sourdough bread.

The service was friendly and helpful, and if Australia were a tipping economy, I’d leave money for the person who served me.

Pastries from Perryman's Artisan Bakery. Apple turnover, Bee sting bun, and Vanilla slice.

2025-09-13

Dry-brined potato

Question: Is dry-brining a potato a thing?

You can jump to the recipe.

I haven’t eaten a potato in years because the carbohydrates in them have been inhibitory to my current way of thinking. However, now that my bowels have recovered and my body weight is at a high school level, I thought I would roast a couple of spuds for tea.

In my mind, a potato that is quite moist would benefit from some dehydration before cooking. That’s the theory behind double and triple-cooked chips. I thought I’d halve a couple of spuds, parboil them, season them, and then leave them overnight uncovered on a rack in the refrigerator. What could go wrong?

I asked Microsoft Copilot for an opinion.

To my surprise and delight, the answer was along my way of thinking.

Yes, dry-brining a potato is a thing—it’s just not as common as dry-brining meats, but the principles apply to starchy vegetables, too.

How It Works:

Dry-brining involves liberally applying salt to the surface of food and allowing it to rest before cooking. With potatoes, the salt draws out moisture from the skin and edges. Over time, this moisture mixes with the salt and is reabsorbed, infusing the potato with a deeper, more uniform flavour, which also helps dry out the surface. This drying effect is particularly beneficial when developing crispy roasted potatoes.

Practical Tips according to Microsoft Copilot:

Preparation: Start with a clean, thoroughly dried potato. The drier the surface initially, the more effective the dry brine will be.

Application: Sprinkle salt evenly over the potato.

Rest Time: Let the salted potato sit—ideally uncovered in a cool place or refrigerator—for at least an hour or overnight. This rest period allows flavours to penetrate and moisture to evaporate, which can lead to that sought-after crispy exterior when cooked.

Cooking: Proceed with your usual roasting method.

This method is an application of culinary science. At the same time, it’s used primarily for meats due to its protein interactions; the same basic salt-and-wait technique can work wonders for potatoes by intensifying their natural flavours and improving texture.

Question: What would I eat with the spuds?

In a Microsoft Teams chat with work colleagues, roast lamb was discussed on Friday. In addition, Lorraine from Not Quite Nigella wrote about lamb shoulder for Easter this week. It seemed lamb would be an obvious choice.

Last week, in the same Microsoft Teams group, I mentioned that the only good thing (in my opinion) about the temperature change was that I could put my butter dish out on the bench again. On the days of 43 °C, temperatures were too hot for butter on the bench. A work colleague suggested I invest in a butter bell. I’d never heard of a butter bell, so I was intrigued. I bought one, and hopefully, my butter will remain firm next summer. While I have serious doubts about maintaining firmness >30 °C, the main benefit will be restricting access to pseudomonads, which cause the microbial joy of rancidity. In addition, limiting access to air will minimise oxidative rancidity [here’s an essay on butter rancidity].

Recipe

Ingredients

Lamb — shoulder (boneless)
Salt
Potato — Desiree
Beef fat
Rosemary

Equipment

Instructions

Dry brine the potatoes and the lamb.
Heat the Weber Q+.
Insert the meat thermometer.
Roast the lamb and potatoes until the lamb gets to about 57 °C (135 °F).
Sear the roast lamb with the gas torch.
Rest the meat.
Slice the meat.
Serve the meat.
Eat the meat.

Thoughts on the meal.

It’s been a long time since I’ve eaten roast potatoes. These potatoes were delicious. The outside was crispy, the inside was pillowy and soft, and the seasoning was on point.

The lamb was medium rare and tender. I am feeling full.

Photographs

This is a gallery of photographs. Click on one and scroll through the rest.

My beach walk this morning was a bit dreary at sunrise.

Later in the day, I walked through the mall, and there was this dirty big Aussie Rules ball in the middle. I’ve expressed my protest on social media.

2025-04-05

Roast rolled lamb shoulder

I thought tonight, I’d have some lamb. Occasionally, I like to buy a whole lamb shoulder because it is fun using a boning knife and dissecting the muscle bundles from the bones. Most of the time, however, because I’m lazy, I like the rolled shoulder meat for convenience.

Given a choice, I prefer lamb shoulder to lamb leg. It’s more tender and often has more fat.

A photograph of a lamb shoulder rolled boneless roast in it's plastic packaging on a cutting board. The piece of meat weighed 1.35 kg and cost $21/kg. The total price was $28.41.

The local supermarket prepares the meat trussed and ready to cook. This piece weighed 1.35 kg (3 lb) and cost me $AUD28.41. I’ll get at least six meals from this portion of meat.

Rather than cooking it in my benchtop oven as I did with the roast beef yesterday, I decided to cook it in my Weber Q+.

The weather at the moment is perfect for outdoor cooking. The days hover below 30 °C and there’s no wind in the afternoons.

Recipe

Ingredients

Lamb
Salt

Equipment

Meat thermometer
Weber Q+
Gas torch

Instructions

Dry brine the lamb.
Heat the Weber Q+ to a low temperature.
Insert the meat thermometer.
The aim is to cook the meat to about 54 °C.
After the internal core temperature has reached 54 °C, allow the meat to rest.
Sear the meat.
Carve the meat.
Serve the meat.
Salt the meat.
Eat the meat.

Thoughts and notes

The meat was delicious—tender, moist, and flavourful. I enjoy lamb, particularly fatty lamb, and the unique taste and texture it provides in my mouth and on my lips.

You may have noticed I use disposable aluminium foil trays. I don’t have an electric dishwasher where I live, and my kitchen sink is shallow. I’ve found it a challenge to get my equipment clean of grease and fat. These days, I prefer to use animal fat rather than seed or fruit oils. Cleaning can be challenging. The water here is also hard, so getting metal shiny after washing and wiping requires more effort than when I was living in Canberra.

You will have noticed that I also cooked some fennel for this meal. I watched a terrific YouTube video featuring one of my favourite culinary teachers, viz., Lan Lam. I followed her instructions with my own twist. Rather than soaking the cut fennel bulb in cold water, salt, and oil, I used hot water, salt, and beef fat. It worked in my opinion.

Photographs

This is a gallery of photographs. Click on one and scroll through the gallery.

A photograph of the top shelf of my refrigerator with a piece of beef and a piece of lamb on a rack.

Today’s lunch

Like yesterday, I enjoyed a couple of cheese kransky snags. The packet had four sausages, so I decided to finish them off rather than eat them later in the week. I cooked these in beef fat on the Weber Q+.

I found these sausages to be flavourful and spicy.

Every now and then I like a treat of processed meat. With a federal election due for announcement, I think I may use a kransky sausage as my democracy sausage (see the comments for a description of the democracy sausage).

A photograph of two cheese kransky sausages arranged either side of a cheek of Shepard avocado. The avocado is seasoned with flaky salt.

2025-03-23

Lumpy rumpy

I spotted a lump of lamb rump in the supermarket and thought it would make a good option for tonight before I watch the footy. One of my favourite players is featuring tonight. He’s an Indigenous All Star.

Cooking and Eating Lamb Rump Roast

Lamb rump on a dinner plate with a sprig of rosemary after being carved and served on the plate

Anatomy of a Lamb and Origin of Lamb Rump Roast

A lamb, a young sheep less than a year old, consists of various cuts, each with its distinct flavour and texture. The lamb rump roast is derived from the upper part of the hind leg, near the lamb’s hip. This cut is known for its tenderness and rich taste, making it a favourite among lamb enthusiasts. I don’t know that I can call myself a lamb enthusiast.

International Names for Lamb Rump Roast

In different countries, the lamb rump roast might be referred to by various names:

United States: Lamb sirloin or lamb hip
United Kingdom: Lamb chump or lamb leg steaks
France: Rumsteak d’agneau
Italy: Lombata di agnello

Best Ways to Cook Lamb Rump Roast

Lamb rump roast can be prepared using various cooking methods to enhance its flavour and tenderness:

Roasting: Slow roasting at a low temperature ensures the meat remains juicy and tender. Garlic, rosemary, and olive oil make for an aromatic experience if you eat those things.
Grilling: Marinating the lamb beforehand and grilling it over medium heat brings out its natural juices and imparts a smoky flavour. In my opinion, a marinade is optional.
Pan-Seared: A quick sear in a hot pan, followed by finishing in the oven, results in a perfectly cooked roast with a crispy exterior.
Sous vide: This technique involves cooking the lamb in a vacuum-sealed bag in a water bath at a precise temperature, ensuring consistent doneness. This is what I did tonight.

Selecting Lamb Rump Roast at a Butcher Shop

When selecting a lamb rump roast, consider the following tips:

Appearance: Look for a bright red colour with marbling of fat throughout the meat. Avoid cuts that appear brown or greyish.
Freshness: Fresh lamb should have a mild, clean smell. Any off-putting odour could indicate spoilage.
Firmness: The meat should be firm to the touch, not slimy or sticky.
Butcher’s Advice: Engage with your butcher; they can provide insights into the best cuts available and suggest preparation methods. I bought mine from a local state-based supermarket. I didn’t consult anyone.

Nutritional Value of Lamb Rump Roast

Fats: Lamb rump contains around 20 grams of fat per 100 grams. This includes both saturated and unsaturated fats, with some cuts containing higher fat content than others.
Protein: A rich source of protein, lamb rump provides approximately 25 grams per 100 grams, which is essential for muscle repair and growth.
Carbohydrates: Lamb rump roast is virtually carbohydrate-free, making it suitable for low-carbohydrate diets.

Premarket Processes

Consumers should be aware of the premarket processes that lamb rump roast may undergo:

Ageing: Lamb meat is often aged to enhance its tenderness and flavour. This process involves storing the meat at a controlled temperature for a specific period.

Trimming: Excess fat and connective tissue are trimmed off to provide a more desirable cut.

Packaging: Vacuum-sealed packaging helps to maintain freshness and extend shelf life.

Conclusion

Cooking and eating lamb rump roast is a delicious culinary experience. Understanding its origin, selecting the best cut, and knowing the best cooking methods can elevate any meal. With its rich nutritional profile, lamb rump roast is a good choice for a delicious and nutritious meal.

Recipe

Ingredients

Lump of lamb rump
Salt

Lamb rump in the store packaging. The price is $AUD8.56 at $AUD19.90/kilogram. — Lamb rump

Equipment

Water bath
Precision cooker
Propane gas torch

Instructions

The day before the meal, dry brine the meat.
A few hours before the meal put the meat into a bag and vacuum seal it.
Cook the lamb in a water bath with a precision cooker set at 58 °C (136.5 °F) for 3 hours.
Remove the meat from the bag and dry the surfaces.
Sear the meat with a propane gas torch.
Carve the meat with a sharp knife and serve the meat on a dinner plate.