Entree: Grenada – Lambie Souse (Chilled Caribbean pickled lamb salad of tender boiled lamb marinated in lime and vinegar with cucumber, onion, and hot pepper)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 4 hrs

Total 5 hrs 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) lamb shoulder or neck, cut into 1–1.5 inch (2.5–4 cm) pieces
- 8 cups (2 L) water, plus extra if needed
- 2 tsp (10 g) kosher salt for boiling
- 4 garlic cloves, minced (about 0.42 oz (12 g))
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 tsp (5 g) black pepper
- 1 large onion, thinly sliced
- 1 large cucumber, peeled and thinly sliced
- 3 scallions, thinly sliced
- 1 stalk celery, thinly sliced
- 1 scotch bonnet or habanero pepper, seeded and finely chopped (use to taste)
- 1 cup (240 ml) fresh lime juice (about 8–10 limes)
- 1/4 cup (60 ml) white vinegar
- 1/4 tsp (0.5 g) ground allspice (pimento)
- 1 tbsp (15 ml) cold water or reserved cooking broth (to adjust marinade)
- Salt to taste for finishing

Show original ingredient measurements

- 2 lb (900 g) lamb shoulder or neck, cut into 1–1.5 inch (2.5–4 cm) pieces
- 8 cups (2 L) water, plus extra if needed
- 2 tsp (10 g) kosher salt for boiling
- 4 garlic cloves, minced (about 12 g)
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 tsp (5 g) black pepper
- 1 large onion, thinly sliced
- 1 large cucumber, peeled and thinly sliced
- 3 scallions, thinly sliced
- 1 stalk celery, thinly sliced
- 1 scotch bonnet or habanero pepper, seeded and finely chopped (use to taste)
- 1 cup (240 ml) fresh lime juice (about 8–10 limes)
- 1/4 cup (60 ml) white vinegar
- 1/4 tsp (0.5 g) ground allspice (pimento)
- 1 tbsp (15 ml) cold water or reserved cooking broth (to adjust marinade)
- Salt to taste for finishing

Instructions

1. Place lamb pieces, 8 cups (2 L) water, 2 tsp (10 g) salt, minced garlic, bay leaves, and thyme in a large pot. Bring to a boil, skim foam, then reduce heat and simmer gently until lamb is tender, about 1 to 1 1/2 hours.
2. Remove lamb from broth and reserve 1 cup (240 ml) of the cooking liquid. Discard bay leaves and thyme stems. When cool enough to handle, remove any large bones and cut or shred meat into bite-size pieces.
3. In a large nonreactive bowl whisk together lime juice, white vinegar, ground allspice, black pepper, and 1 tbsp (15 ml) reserved cooking broth or water to mellow acidity.
4. Add sliced onion, cucumber, scallions, celery, and chopped scotch bonnet to the marinade and toss to combine.
5. Add the shredded lamb to the bowl and mix thoroughly so the meat is well coated. Taste and adjust salt and heat as needed.
6. Cover and refrigerate at least 4 hours, preferably overnight, to let flavors meld and the lamb chill thoroughly. Serve cold as a tangy, spicy main dish.