kratomrelapser: I don’t think I have ever seen a recipe in my entire life that required an entire peeled orange. That is so cool.
tyoneon: We’re gonna need a bigger pan.
algorythmiq: Does he just…stir those sticks around a bit?
speedylee: **[Mulled Wine Lamb Shoulder](https://www.tastemade.co.uk/videos/mulled-wine-lamb-shoulder)** by Tastemade UK
* 1 shoulder of lamb
* 1 bottle of red wine, not expensive
* 4 cloves, plus a few extra for studding the lamb
* 1 star anise
* 1 orange
* 5 bay leaves
* 5 garlic cloves, peeled
* 1 nutmeg for grating
* 2-3 cinnamon sticks
* Salt and pepper
1. Start by making the mulled wine. Place all the spices into a large pan and dry fry for a minute or two. Add in the wine, 2 of the bay leaves and the peel of the orange. Bring to the boil then cover and leave to simmer until reduced by half. Preheat the oven to 140C.
2. Meanwhile score the top of the lamb, cutting through any fat that is left. Place a large frying pan on a high heat and get the pan really hot to sear the meat. Sear as much as possible to give the lamb colour. Stud over the garlic and cloves and place the lamb in a large roasting tin.
3. Pour the wine into the roasting tin, preserving the spices. Discard the orange peel and put the whole orange aside. Place the spices into a spice blender before blitzing.
4. Rub all over the lamb, add in the extra bay leaves, slice the orange and place on the lamb. Season, cover with tin foil and place in the oven for 6 hours until tender and coming away from the bone. Delicious.
tikiporttikiport: So if you go to your local butcher for a lamb shoulder ask them to take out the chest plate. Basically it’s a super fatty part of the shoulder that sits right beneath the shank. I take it out for my customers because most of the super gamey flavor of lamb comes from the fat and why spend the extra money on a pound of bone, gristle, fat, and one gland. You can even do it yourself by cutting between the two white dots at the bottom of the ribs. That’s the natural seam between the rib and chestplate.
Dignified31: Just in time for thanksgiving thanks
KatAnansi: Bloody hell, that looks good. I make mulled wine (gluewein) a lot in winter, and have even put some in a casserole before – but slow cooking lamb in it is a new level of awesome.
redducational: Looks fantastic! Would there be any downside to dividing the lamb shoulder into smaller pieces? That large of a piece of meat seams like it might be a little awkward to sear evenly.
bheklilr: Oh my….
78Jslash: This looks amazing !
Bamboo-Footprints: Wow that looks delicious, I’m going to have to try this one. Thanks op!
fightlikeacrow24: Dose the wine lose it’s alcohol when you mulle it?
UnethicalExperiments: I started salivating seeing the end result
RsdX5Dfh: Did this just put a Bay Leaf in a blender!? I hope I’m mistaken.
imjustheretodomyjob: What is the point of peeling the orange if you’re just going to put it in as well ?
huntcookgrrl: This looks soooo tasty. And I dont even eat meat!
MirandaCoyne: Everything but the peas. Banish the peas!
persimmon_0: I dunno man, when they blend up all the spices and slap it onto the lamb, I can’t help but think it would be unpleasantly gritty.
Steveflip: Did they just throw awaythe cooking liquor afterwards? Thats crying out to be reduced for a jus
JoeyBrickz: I’ve never had lamb in my life and I think this is my new favorite meal
Capite: Holy shit
Mister_Terpsichore: Somehow I read that as “mulled wine lamp spider.” After the centipede TIFU, I had to do a double take to check which sub I was in.
AlbertPops: arent bay leaves poisonous? I was surprised when it was blitzed with the rest of the spices
queefawngelo: Oh shit, a caucasian making criminally under-salted food? No way!