Ingredients :

  • 1 lamb shoulder
  • 4 cloves of garlic
  •  2 jalapeños
  • Juice of two limes
  • 250g roasted peppers
  • Sea salt flakes, 1tsp or to taste
  • 2tbsp chilli powder
  • 2tbsp cumin powder
  • 1/4 tsp clove powder
  • 50 ml apple cider vinegar.
  • 1 Leek, 1/2cm slices placed under lamb
  • Lamb bone broth pouch (approx. 324g)
  • 1 sachet Bimuno
  • 500g sour cream
  • 200g coriander
  • 1 cabbage, shredded
  • 20g butter

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  • To make your marinade mix your 2 juiced limes, chilli powder, cumin powder, clove powder, apple cider vinegar.

  • Put your lamb shoulder in a zip lock bag and add your marinade and leave for 1 hour.

  • Preheat oven to 130° (fan).

  • Chop your leeks and place at the bottom of a baking tray.

  • Once marinaded, add your lamb shoulder on top of your leeks.

  • Add your cloves of garlic and lamb bone broth, cover the lamb with foil and cook for 5 hours.

  • An hour before you take out the lamb, chop your peppers, place on foiled tray and roast for 50 minutes.

  • In the remaining time, you can fry your cabbage with the butter and a clove of crushed garlic. Once soft leave on a low heat.

  • Once the lamb is cooked, mix your sour cream, coriander and Bimuno Daily.

  • Serve your lamb on a bed of cabbage, leeks and coriander sour cream. Be sure to garnish with a few of your chopped jalapeños.