Lamb shoulder that falls off the bone is a classic dish for both consumers and chefs alike, especially during the cooler months. But sometimes the classics need a twist, which is where this recipe from Parlour Group head chef Marcelino Elamparo Papio Jr comes in handy.

The chef, who currently oversees Sydney restaurant Stanton & Co, has created a recipe that adds a new level of complexity to slow-cooked lamb shoulder thanks to the addition of TABASCO® Garlic Pepper Sauce.

The sauce  is a blend of three distinct peppers — smooth cayenne, mellow red jalapenos and a small amount of aged tabasco pepper mash, infused with the taste of garlic resulting in a dish that has become a favourite for Stanton and Co. diners.

“Lamb shoulder is one of my favourite cuts to cook with, and this recipe is something I make for my family often because it’s great for sharing,” says Marcelino. “The colder weather is perfect for this dish because it’s so satisfying, and only made better with a glass of red wine. It has been a long-standing favourite with regulars at Stanton and Co., especially for group long lunches.”

So why not give it a try yourself?


For the lamb shoulder

600g lamb shoulder

1L water

200ml soy sauce

200ml sake

For the miso TABASCO® Garlic Pepper Sauce glaze

200g Saikyo miso

400ml TABASCO® Garlic Pepper Sauce

70ml Pedro Ximénez vinegar

50g castor sugar

30g garlic

For the honey labna

150g natural yoghurt

15ml honey


To braise the lamb, seal the fat and place in soy sake stock. Cook overnight at 110 degrees Celsius for 11 hours.

To create the miso TABASCO® Garlic Pepper Sauce glaze, mix all ingredients together and store until required.

To make the honey labna, hang the yoghurt overnight in a clean cloth or muslin. To hang the yoghurt, line a colander with a couple of layers of moistened and wrung-out muslin that overhang the rim of the colander. Place the colander on top of a large bowl, elevated, so the labna is well above any liquid whey that drains out.

Mix the honey through the thick labna.

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