Connemara Lamb Shoulder
Slow-cooked Connemara lamb shoulder, served with seasonal accompaniments.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Lamb has been a staple in the Irish diet for centuries, particularly in regions like Connemara where sheep farming thrives. Slow cooking techniques are deeply rooted in Irish culinary tradition, developed as a method to tenderize tougher cuts of meat and maximize flavor using simple ingredients. This dish reflects the resourceful nature of Irish cooking, utilizing locally sourced lamb and seasonal vegetables.
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Slow-cooked lamb dishes are a symbol of Irish hospitality and are often prepared for special occasions and family gatherings. The act of sharing a hearty meal like Connemara Lamb Shoulder is a cornerstone of Irish social life.
Family Feasts
Large roasts, like lamb shoulder, are traditionally served at Sunday family dinners, fostering a sense of togetherness and shared experience.
Celebrating Heritage
Using locally sourced ingredients, such as Connemara lamb, showcases a pride in Irish heritage and supports local farmers.
Seasonal Eating
The accompanying vegetables are often chosen based on what's in season, reflecting a connection to the land and a respect for nature's bounty.
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The dish is characterized by rich, savory lamb flavors complemented by earthy root vegetables and aromatic herbs. The slow cooking process ensures a tender, melt-in-your-mouth texture and allows the flavors to meld together beautifully.
The primary flavor is that of the Connemara lamb itself, which is known for its distinct taste due to the sheep grazing on the unique flora of the region's landscape. Expect earthy notes from root vegetables like carrots, parsnips, and potatoes. Aromatics such as rosemary, thyme, and garlic contribute to the savory depth. A touch of sweetness may be present from caramelized onions or a small amount of honey used in the braising liquid. The slow cooking process creates a rich, concentrated gravy that enhances all the flavors.
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Sear the Lamb
Before slow cooking, sear the lamb shoulder on all sides to create a rich, flavorful crust that will deepen the overall taste of the dish.
Low and Slow
Maintain a low and consistent temperature during the slow cooking process to ensure the lamb becomes incredibly tender and succulent. Patience is key!
Use Quality Stock
Employ a high-quality lamb or vegetable stock as the braising liquid to infuse the lamb with even more flavor. Homemade stock is always preferred.
Resting is Key
Let the lamb rest for at least 30 minutes after cooking before carving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
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