Birria Lamb Scotch Eggs

Ingredients

• 1.5 kg Lamb shoulder (scored and oiled)
• Birria seasoning (deeply seasoned with spices for charring)
• Cooking liquids (stocks and flavors for slow cooking)
• 100 g Cheese (shredded, to mix with meat)
• 0.5 cup Fresh coriander (chopped)
• 6 Eggs (large)
• 330 ml Beer (for batter)
• 1 cup Flour (for beer batter)
• Salt (to taste)
• 0.5 tsp MSG (for batter)
• 2 cup Panko breadcrumbs (for coating)
• Oil (for deep frying)

Steps

1. 1

   Score the lamb shoulder, apply oil, and season deeply with birria spices.

2. 2

   Char the lamb shoulder then slow cook with stocks and aromatics for approximately 8 hours until the meat falls off the bone.

3. 3

   Shred the lamb meat and mix through with shredded cheese and chopped coriander.

4. 4

   Boil the eggs for 6 minutes to achieve a soft boil, then immediately transfer to an ice bath, crack, and peel.

5. 5

   Lay a portion of the lamb mixture onto a sheet of cling film, place a peeled egg in the center, and wrap the meat around the egg tightly using the film to form a neat ball.

6. 6

   Repeat the process for all eggs and place them in the freezer briefly to firm up.

7. 7

   Whisk together a quick beer batter using beer, flour, salt, and MSG.

8. 8

   Dip each chilled meat ball into the beer batter, then coat thoroughly in panko breadcrumbs.

9. 9

   Deep fry the coated eggs in hot oil until the exterior is golden brown and crispy.

10. 10

    Serve the scotch eggs sliced open with a pot of the reserved birria dipping broth (consomé) on the side.

Notes

The creator suggests freezing the meat-wrapped eggs briefly before battering to help them hold their shape during frying. Serve with the remaining cooking liquid as a dipping broth.

Nutrition per serving

• Appetizer
• Main
• Fusion
• Deep-Fried
• Lamb
• Scotch Egg
• Birria