Confit Organic Hay Farm Lamb Shoulder Recipe

Prepare and cure

Pat the lamb shoulder dry with paper towels. Trim any excessive surface fat if desired, leaving a thin protective layer. Rub the entire shoulder evenly with the kosher salt and freshly ground black pepper. Place the lamb in a shallow dish, cover, and refrigerate for 4–6 hours to let the salt penetrate (for a deeper cure, refrigerate up to 12 hours).

Rinse and dry

After curing, remove the lamb from the refrigerator. Rinse off the surface salt under cold running water, then pat the shoulder very dry with paper towels. Allow to sit at room temperature for 30 minutes while you preheat the oven.

Preheat and confit

Preheat the oven to 130°C (265°F). In a large Dutch oven or deep roasting pan wide enough to hold the shoulder, warm the lard (or rendered pork fat) with the olive oil over low heat until melted and just warm — you do not want it smoking. Nestle the lamb shoulder into the fat, fat side up. Tuck the smashed garlic, thyme, rosemary and bay leaves into the cavity and around the meat so aromatics are in contact with the surface. The fat should just cover the meat; if needed, add more rendered fat or a neutral oil to submerge. Bring the fat to a gentle shiver on the stovetop for 5 minutes, then transfer the covered pot to the preheated oven.

Slow-cook

Cook the lamb confit slowly at 130°C (265°F) for 4 to 5 hours, or until the meat is fork-tender and easily pulls away from the bone. Check once midway through to ensure fat is still covering the meat; spoon hot fat over the shoulder if needed. The internal temperature isn’t the goal here — tenderness and the ability to shred are the indicators.

Rest in fat

When tender, remove the pot from the oven and allow the lamb to cool in the fat for 30–45 minutes. This rest keeps the meat moist and lets flavors meld.

Strain and reserve fat

Carefully lift the shoulder out of the fat. Reserve the aromatic garlic and herbs if desired. Strain the cooking fat through a fine sieve into a heatproof bowl and set aside to reuse for cooking or discard excess; you can chill and keep for later use.

Shred or slice

For a rustic presentation, use two forks to gently pull the lamb into large, moist shreds. For a carved presentation, trim off any excess surface fat and slice against the grain into 1–1.5 cm slices. Keep pieces warm by returning briefly to a low oven (100–120°C / 210–250°F) covered in a small amount of reserved fat or wrapped in foil.

Crisp the exterior (optional)

If you prefer a browned exterior, heat a skillet over medium-high heat with 1–2 tablespoons of the reserved cooking fat. Sear slices or shreds in small batches for 1–2 minutes per side until edges crisp and caramelize. Do not overcrowd the pan.

Finish and season

Arrange the shredded or sliced lamb on a serving platter. Sprinkle with coarse sea salt, freshly ground black pepper, chopped parsley and lemon zest if using. Drizzle a small spoonful of the strained cooking fat over the meat for shine and extra flavor.

Serve

Serve the confit lamb immediately alongside roasted seasonal vegetables or potatoes. Provide reserved fat separately for guests who want extra richness. Leftovers keep well submerged in fat refrigerated for up to 5 days.