Grilled Shoulder of Lamb is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a cold, cooked, shoulder of lamb that's scored, seasoned, grilled or barbecued and served with piquante sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Grilled Shoulder of Lamb.
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This is a classic recipe for a Victorian version of Shoulder of Lamb Grilled that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 433.—SHOULDER OF LAMB GRILLED.
When it happens that you have a cold shoulder, or part of a shoulder of lamb, left from a previous day's dinner, take a knife and score it twice crosswise, by cutting incisions down to the bone; season with pepper and salt, grill it over a clear fire, turning it frequently for about twenty minutes. and when done, dish it up with piquante sauce.
Modern Redaction
Ingredients:
remains of a cooked shoulder of lamb
salt and freshly-ground black pepper piquante sauce, to serve
Method:
Trim the shoulder of lamb neatly then score twice on both sides, down to the bone. Season well with salt and black pepper then sit either on a hot barbecue or under and hot grill and cook for about 20 minutes, turning frequently, until heated through.
