Confit Lamb Shoulder with Dried Fruit
Confit Lamb Shoulder with Dried Fruit is a medium French recipe that serves 6. 350 calories per serving. Recipe by Dad in Cooking on YouTube.
Prep: 20 min | Cook: 3 hrs 30 min | Total: 4 hrs 5 min
Cost: $31.20 total, $5.20 per serving
Ingredients
- 1.5 kg Boneless lamb shoulder (With the skin, to be butterflied for stuffing)
- 1 unit Onion (Finely sliced)
- 2 tbsp Olive oil
- 100 g Dried apricots (Halve if large)
- 100 g Medjool dates (Pitted, chopped)
- 50 g Raisins
- 30 g Sliced almonds (Lightly toasted)
- 500 ml Veal stock (Prepared in advance or diluted stock cube)
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 roll Kitchen twine (To tie the shoulder after stuffing)
Instructions
Prepare the onion
On the cutting board, finely slice the onion into strips.
Time: PT5M
Sauté the onion
Heat the cast-iron pot over medium heat, add the olive oil then the sliced onions. Sauté 8‑10 minutes until translucent.
Time: PT10M
Temperature: Medium heat
Stuff the lamb shoulder
Butterfly the lamb shoulder. Place the dried apricots, dates, raisins and sliced almonds in the center, then close and tie with the kitchen twine.
Time: PT10M
Assemble in the pot
Place the stuffed meat on the onions in the pot, add the remaining dried fruit around and pour in the veal stock.
Time: PT5M
Slow oven cooking
Put the covered pot in the oven at 140°C for 3 h 30. Check tenderness with a fork and baste the meat with the cooking juices every 45 minutes.
Time: PT3H30M
Temperature: 140°C
Rest the meat
Remove the pot from the oven, let the shoulder rest for 10 minutes under foil before carving.
Time: PT10M
Slice and serve
Cut the shoulder into thick slices, arrange on a serving platter and drizzle with the fruit-infused cooking juices.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 18 g
- Fiber
- 3 g
Dietary info: Gluten free, Dairy free, High in protein, low-carb, high-protein, low-calorie
Allergens: Almonds (tree nuts)
Ingredient Substitutions
- Instead of Olive oil: rapeseed oil
- Instead of Dried apricots: dried figs
- Instead of Medjool dates: dried plums
- Instead of Raisins: sultanas
- Instead of Sliced almonds: chopped walnuts
- Instead of Veal stock: chicken broth
Equipment Needed
- Cutting board
- Chef's knife
- Cast-iron pot (or Dutch oven)
- Wooden spoon or spatula
- Measuring cup
- Oven
- Cooking gloves
Critical Steps — Do Not Skip
- Stuff the lamb shoulder properly so the filling stays inside.
- Slow cook at 140°C for 3 h 30 to achieve very tender meat.
Chef Tips from the Video
- Sear the shoulder lightly on the stovetop before placing it in the oven to develop extra flavor.
- Add a sprig of rosemary or thyme to the cooking liquid for an herbal note.
- Serve with sweet-potato purée to contrast the sweetness of the dried fruit.
Troubleshooting
The meat is dry
Check that the liquid level covers at least 1/3 of the meat; add broth or water and extend cooking at low heat.
The stuffing escapes during cooking
Ensure the meat is well tied and the edges are pressed firmly before closing.
The cooking juice burns at the bottom of the pot
Stir the juice gently every 45 minutes and add a bit more liquid if needed.
Storage
Refrigerator: Store in an airtight container 3 to 4 days.
Freezer: Vacuum-seal or place in a freezer bag, keep up to 2 months.
Room temperature: Do not leave at room temperature more than 2 hours.
Make-Ahead Tips
- Stuff the shoulder and refrigerate covered overnight so the flavors meld.
- The dish can be fully cooked ahead of time, then gently reheated at 120°C before serving.
Last updated: August 21, 2026
