Slow-braised Lamb Shoulder with a Miso Caramel Glaze
By OcadoLife
Published on 06 March 2026
This Slow-braised Lamb Shoulder with a Miso Caramel Glaze is from Patrick Williams – South African-born chef and founder of London restaurant Kudu. “Back home in South Africa, this recipe would start on the braai for that smoky, fire-kissed flavour. Here in the UK, I sear it in a skillet before slow-roasting to tender juiciness with coriander and Cape Malay-inspired flavours.” Allow 15 mins extra time for the lamb to rest. It’s delicious alongside Patrick’s Creamed Leeks with Confit Baby Potatoes, and Spiced Carrots with Pickled Bramley Apples and Goat’s Cheese – search for the recipes online.
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
Time and servings
2 hrs 55 minsTotal time
8Servings
20 minsPrep time
2 hrs 35 minsCooking time
Ingredients
- 1 tsp fine sea salt
- 1 (28g) tin anchovies
- 2 tbsp pink peppercorns, lightly crushed
- 25g rosemary, ½ leaves picked and finely chopped, ½ left whole
- 10 garlic cloves, peeled and lightly bruised with the back of a knife
- 1.6kg boneless lamb shoulder
- 1 good drizzle (approx. 1½ tbsp) olive oil
- 1 tbsp coriander seeds
- 3 tbsp (approx.) rapeseed oil
- 5g fresh curry leaves
- 40g white miso paste (check for gluten free)
- 40g demerara sugar
- 25ml sake
- 25ml mirin
Method
Step 1
Preheat the oven to 170°C/150°C fan/gas 3. Using a pestle and mortar, mix the salt with the anchovies and their oil, peppercorns, chopped rosemary and 2 garlic cloves to form a paste. Unroll the lamb, spread the paste all over both sides, then roll back up. Reuse the string (or elastics) to hold in shape.Step 2
Using a skillet or frying pan over medium-high heat, sear the lamb in olive oil, turning occasionally, until a deep brown crust forms. Transfer to a roasting tin and scatter over the whole rosemary and remaining garlic. Cover with foil and roast for 2 hrs 20 mins or until tender; uncover and cook for a further 10-15 mins. Rest, loosely covered, for 15 mins.Step 3
Meanwhile, toast the coriander seeds in a large pan until fragrant. Cool a little, then lightly crush using a clean pestle and mortar. Return the pan to medium-high heat with the rapeseed oil. When hot, drop in the curry leaves and gently fry for 10 secs or until lightly crisp; remove with a slotted spoon and drain on kitchen towel.Step 4
For the glaze, combine the miso paste, demerara sugar, sake and mirin in a saucepan and cook gently, stirring, until thick and glossy.Step 5
Brush the glaze over the lamb, then scatter with the curry leaves and toasted coriander seeds. Finely slice, and serve.