Lamb Shoulder

What are some of your favorite proteins to pair with your sides?

Although I eat beef from time to time, I am not the biggest fan of it. Meaning I have beef maybe 3 times a year. So technically, I could do without it. BUT I love me some lamb. I even had lamb as a menu option at my wedding. I just love the taste and it goes well with everything. In my recipe for lamb shoulder, I like to pair it with brown rice, veggies and maduros (sweet plantain). On this particular day, I marinated my lamb shoulder in olive oil, garlic, black pepper, crushed red pepper, my green onion blend, badia complete seasoning, freshly squeezed  lime juice and matouk caribbean hot sauce.


  • lemon or lime one to clean and one for marinade (if you don't clean your meat then you only need one)

  • 1 tbsp of apple cider vinegar

  • 1 tbsp sofrito

(sofrito: garlic, green onions, yellow onions, peppers, cilantro, parsley, hot pepper, etc., blended together, made into a paste/puree that is used with Caribbean culture when cooking)

  • 1 tbsp garlic chopped finely

  • 1/2 tsp salt

  • 1 beef bouillon cube

  • 1-2 tbsp olive oil (or any oil of choice)


Combine all your ingredients together into a bowl and pour over and rub all over your lamb. When all your lamb pieces are nicely coated, place into your pan of choice and place into the oven.

Make sure you pre-heat your oven between 350-400 degrees. I baked my lamb shoulders for 40 minutes with this meal. After 30 minutes, I turned the oven down to 350 and kept it in for a remaining 10 minutes for desired browning. The amount of time will depend on how you like your lamb cooked. For less done you would keep in for less time, for well done, you would keep in for a longer time. So many options, explore!


  • Instagram
  • Pinterest
  • Twitter
  • YouTube