Recipes & Cooking Tips
Hot Goan Lamb
 This is incredibly simple yet so effective and tasty for little effort. A big thanks to our friend Mr. Vikkis for the recipe all credit goes to him, but it's just too good not to put on our site. Serve with a savoury rice, Cous Cous salad, or use as a luxury sandwich filling!
- One rolled shoulder of Lamb, get the butcher to leave the string loose so you can tighten it up when prepared. We always use Hornby Butcher as they rear their own lambs and the quality is fantastic.
- A jar of Mr. Vikkis Hot Goan Curry Paste.
- You will need about half the Jar of paste for this depending on the size of the joint.
- Give the paste a good stir and stuff the inside of the loose lamb with a good coating of it.
- Tighten up the string so the joint is well together.
- Coat the outside of the joint in the paste till nice and even.
- If possible, leave the joint in a bag in the fridge for at least 24 hours. You don't have to do this but the flavour improves with time. We leave ours for 3 days! Great if you can prepare with plenty of time.
- Get the oven on to 230
- Remove the lamb from the fridge at least half and hour before placing in the oven.
- Put the lamb in a roasting tin and place in the hot oven.
- Immediately turn the oven down to 160 and roast for 20 mins per lb and 20 mins over at the end.
- Remove from the oven, leave to rest for 20 mins then tuck in and enjoy with the serving suggestions above.
 Copy of Hot Goan Lamb recipes.
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