Oh how we love Hudson Meats. Not only is this gorgeous little butcher shop right around the corner from us on Crown Street, but the meat is always the best quality and we can’t say enough about the extremely helpful and knowledgeable staff.
We go in there pretty often and get advice on how best to cook certain cuts of meat, but we were pleasantly surprised with the new addition of recipes that Hudson now provides. We saw this five hour Moroccan Lamb recipe and had to try it.
- 1x lamb shoulder on bone
- 1 jar Bitton Moroccan Spice
- 400ml veal glacé
- 2 cup of water
- Bouquet Garni (parsley n thyme)
- Zest of 1 lemon
- Juice of 1 lemon
- 2 bay leaf
Directions: Place all in large pot. Cover with lid and place in 120C oven for 5 hours.
It turned out beautifully…served over rice with a bottle of red wine.