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

Buy Bimuno

Method:

• 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.