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A Shoulder of Lamb

A lamb shoulder boiled until tender, then broiled and seasoned with butter, pepper, and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lamb and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,165 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

A Shoulder of Lamb

Ingredients

Directions

  1. Boil the shoulder of lamb until tender.

  2. Remove the bones from the lamb.

  3. Broil the lamb until browned.

  4. Season with butter, pepper, and coarse sea salt.

  5. Serve hot.

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.

  1. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Lamb + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,232 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lamb shoulder
Provides the main meat, which becomes tender through boiling before browning.
Butter
Adds fat and richness to the cooked lamb.

The step that matters

Broil the lamb until browned. Broiling depends on close heat to brown the surface quickly; if the meat is too far from the heat or left too long, it can dry out before a good crust forms. Checking it often keeps the surface browned without overcooking the interior.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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