Potted Lamb with Allspice and Thyme

Photo by Michael Piazza / Styled by Catrine Kelty

The flavor of lamb fat is so intensely “lamby” that even an avowed lamb lover will want to use duck fat instead to cap these rich little pots of lamb confit. It’s widely available at many butcher and specialty food shops, like Savenor’s in Cambridge and Beacon Hill and many local grocers, but call ahead to check. Since the potted lamb will be eaten cold or at room temperature, don’t be shy with your salt. Thyme came to England during the Roman conquest, and allspice from the West Indian colonies; their woodsy warmth complements the lamb beautifully, as British as can be.

Makes about 6 ramekins or jars

2 pounds bone-in lamb shoulder or lamb neck
kosher salt
black pepper
1 pint duck fat
2 tablespoons minced thyme leaves
1 tablespoon ground allspice

Salt and pepper lamb shoulder thoroughly. Refrigerate at least 4 hours, or overnight.

Preheat oven to 300° or set a slow cooker to low.

Add duck fat to Dutch oven or slow cooker to melt. Cut lamb into chunks and arrange in a single layer at the bottom of the Dutch oven or slow cooker. The pieces need not be even in size (you’re cutting around the bones), but should be small enough that they are fully submerged in the duck fat.

Cook for 4 hours, flipping over halfway, or until the meat falls easily from the bone.

With tongs, remove lamb meat to a board to cool, reserving the duck fat. When cool enough to handle, pick lamb meat from bones.

Add lamb meat, thyme and allspice to the bowl of a stand mixer with paddle attachment.

Mix on low until the meat is evenly shredded. Add reserved duck fat, tablespoon by tablespoon, until a smooth paste forms. Taste for seasoning, adding salt if needed.

Spoon mixture into clean jars, leaving ¼ inch of space at the top and taking care to spread evenly, avoiding air pockets.

Top with a layer of reserved duck fat. Store in the refrigerator at least 1 day to age, and up to 6 months. Serve cool or at room temperature with spicy mustard and pickles or chutney.

This recipe appeared in the Winter 2021 issue as part of a larger story on Potted Meats and Preserved Fish.