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

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.