Name: Shoulder of Lamb, Forced, with Sorrel Sauce
Ingredients: 1 shoulder of lamb; force-meat; sorrel sauce

Why it works: Lamb and meat work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 469 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Shoulder of Lamb, Forced, with Sorrel Sauce

Ingredients

1 shoulder of lamb
force-meat
sorrel sauce

Directions

Bone the shoulder of lamb and fill it with force-meat.
Braise the lamb for 2 hours over low heat.
Remove the lamb and glaze it, or simply glaze it without braising.
Serve with sorrel sauce underneath the lamb.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Lamb + meattop 13% of all pairs

Smell alikemoderate

Cooked together469 recipes

Shared aroma: 2,4-decadienal (seaweed).
Lamb + sorreltop 17% of all pairs

Smell alikemoderate

Cooked together35 recipes

Shared aroma: geraniol (rose, geranium).
Sorrel + saucetop 19% of all pairs

Smell alikemoderate

Cooked together158 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Lamb + saucetop 21% of all pairs

Smell alikelow

Cooked together925 recipes

Shared aroma: decanoic acid (soapy, waxy).
Meat + saucetop 22% of all pairs

Smell alikelow

Cooked together2,167 recipes