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Looking for a recipe for Lamb Shoulder Confit

post #1 of 9
6/15/06 at 9:04am
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I am searching for a unique recipe for lamb shoulder confit and wondered if anyone here had some ideas. Anything would be greatly appreciated.

Thanks
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post #2 of 9
6/15/06 at 3:21pm
I don't know if you really need a recipe...but here's how I would do it.

Trim the meat into 1 inch cubes...season liberally with salt and pepper, set it in a perforated pan to drain, add some smashed garlic cloves, maybe a smashed shallot, some thyme, etc...then let it sit overnight.

Melt enough lamb fat to completely cover the lamb meat. Wipe the meat with a clean towel, removing the garlic and shallot and thyme, and getting most of the seasoning off. Cover with the fat, and bake covered in a 250 degree oven until falling apart tender, probaby 2-3 hours.

Cool it quickly in it's own fat, and it should keep for a couple of weeks at least. Probably won't last too long though.

I've never made lamb confit, but would imaging it would make great anything you can fill with meat...like tacos, enchiladas, raviolis, rilletes, risotto, etc.

Good luck, hope I helped.
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post #3 of 9
6/15/06 at 3:31pm
I would cure the shoulder for 24/36 hours as you would goose or duck. Rinse and air dry and fat poach (in duck fat) 165 f for 4/5 hours.Remove, place in a VERY clean container, strain fat over meat (be sure it is fully covered,let mature in the fridge for at least a week. A month is even better.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #4 of 9
6/15/06 at 7:42pm
I have never made a confit of any kind. I will follow this thread with great interest.
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post #5 of 9
6/15/06 at 8:15pm
Its pretty easy actually, though harder to do at home since a lot of home cooks don't have enough duck or other animal fat lying around for use.

Good idea for all that bacon grease though :)

Pork confit is delicious and pork also makes great rilletes.
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post #6 of 9
6/19/06 at 9:06am
I do! In fact, I've got a half-shelf in my fridge with jars of beef, lamb, duck, and chicken fats. I save the stuff from the top of stocks, then clarify it as you would butter (to boil out excess water) and strain into clean jars.

And since we LOVE duck but prefer it with less fat, I always have a freezer collection of duck fat to render. When I buy beef to grind, I also freeze the fat I trim off, to render when I have enough.

Oh, Diane, you have to try it! Very little active work and SOOOOOOO much flavor. :lips: And if you have a container of confit meat in the fridge, you're never at a loss for a quick meal.
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post #7 of 9
6/19/06 at 4:44pm
Wouldn't the lamb fat be too strong to use alone? But hey, duck fat makes anything sublime!
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post #8 of 9
6/19/06 at 8:33pm
Yes it would be.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #9 of 9
6/20/06 at 6:09am
I use the lamb fat for the bechamel when I make moussaka and pastitsio. Double whammy. :lol:
"Notorious stickler" -- The New York Times, January 4, 2004
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