Lamb Shoulder with Raw Vegetable Salad

Name: Lamb Shoulder with Raw Vegetable Salad (Spalla di Agnello con Insalata di Pinzimonio)
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 cloves garlic, peeled and quartered lengthways; salt flakes and freshly ground black pepper, to taste; 2 tablespoons extra virgin olive oil, plus extra for drizzling; Raw Vegetable Salad, for serving; 16 small sprigs rosemary, ideally the tops of the stems with just 6–10 leaves each; 20 slices flat pancetta; 2 lemons, cut into cheeks; 1 × 1.5–2 kg shoulder baby lamb, trimmed

Spalla di Agnello con Insalata di Pinzimonio

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

You can ask your butcher to trim the lamb of any excess fat and the surface connective tissue, called silverskin, or do it yourself with a small sharp knife. You don’t need to get rid of all the fat. Leave a little on to keep the meat moist and add flavour – it will melt away during the long, slow cooking. The garlic and rosemary studded into the meat imparts a delicious flavour and aroma.