James Beard’s Braised Shoulder of Lamb

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 shoulder of lamb (2 to 3 pounds), boned and rolled
  • 2 garlic cloves, slivered
  • ½ cup olive oil
  • ½ cup soy sauce
  • ½ cup dry sherry
  • ¼ cup grated fresh gingerroot or 2 teaspoons ground ginger
  • 2 onions, studded with cloves
  • 1 parsley sprig


  1. Wipe the lamb with a damp cloth and slash the flesh in several places. Insert slivers of garlic and rub the lamb well with two tablespoons of the oil.

  2. Mix the soy sauce, sherry and gingerroot in a large bowl. Add the meat and let it marinate for four hours, turning occasionally.

  3. Preheat oven to slow (300°F.).

  4. Remove the lamb from the marinade and wipe it with paper towels. Reserve the marinade. Brown the lamb in remaining olive oil in a heavy kettle or Dutch oven. When it is browned on all sides, add the onions, parsley and the reserved marinade.

  5. Cover the pan and simmer the meat in the oven for two hours. Remove the lamb to a hot platter and pour the juices over it.

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