Black Pepper, Garlic & Cumin Lamb #Shorts | WhatWilly

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BLACK PEPPER CUMIN GARLIC LAMB

I wanted to do some kind of slow cooked lamb business really badly last week as I truly believe that lamb is the best meat to cook slowly. It just falls apart after that magical fourth hour of cooking. I thought I’d make a sort of paste with toasted spices and garlic and then smear the lamb up with it before cooking. I got a little shoulder joint from @swaledalebutchers and everything else I just had knocking about in the cupboards.

I slapped mine on a load of instant ramen noodles with added extras and used the post 4 hour lamby juice in the broth and it made it so bloody rich and delicious. This could go so well with so many things so I reckon it’s about what you do with it really. @marcus_cooks_ does a similar Szechuan type thing and puts it on tacos. It’s a versatile meat and it’s all about what you pair with it to make it even better. God it was banging. It was so banging I almost cried. Full written ting on whatwillydotcom.

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