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Pulled Lamb Shoulder Po’boy with Lauchie’s Tomme


Lauchie’s Tomme, a raw ewe milk cheese with a lovely nutty finish, is named after cheese maker Ron’s son Lauchlan. For a sharp twist, add fresh chilies, coriander and lemon zest to the lamb.


Recipe courtesy of Ron Muise, Wandering Shepherd Cheese


  • 5 lb (2.2 kg) Cape Breton lamb shoulder
  • 3 gloves local garlic
  • 4–5 sprigs fresh local rosemary
  • 2 Tbsp (30 ml) olive oil
  • Sea salt and fresh ground pepper
Red onion marmalade:
  • 6 red onions
  • 2 cloves local garlic
  • 1 Tbsp (15 ml) whole grain mustard
  • 1 Tbsp (15 ml) balsamic vinegar
  • Sea salt and pepper to taste
  • Herb of your choice
  • Fresh baguette
  • Pulled lamb shoulder
  • Red onion marmalade
  • Lauchie’s Tomme, a few slices


For the lamb:
  1. Preheat oven to 400°F (204°C).
  2. Score lamb and rub crushed garlic, chopped rosemary, oil, salt and pepper into meat.
  3. Place lamb in a deep roasting pan and cover tightly with foil. Put in oven for 20 minutes, and then reduce to 350°F (175°C) and cook for about 4 hours, or until lamb is coming off the bone.
For the red onion marmalade:
  1. Slice onions thinly, sauté on low heat until soft. Add garlic and continue to cook for 45 minutes on the lowest heat.
  2. Add mustard and balsamic vinegar and cook for another 10 minutes.
  3. Season with sea salt, fresh ground pepper and your choice of fresh herb.
For the po’boy:
  1. Slice the baguette down the middle, spoon the lamb, then the marmalade. Top with Lauchie’s Tomme. (If you don’t have any, use any cheese that melts nicely.)
  2. Broil until cheese bubbles and browns
This recipe was featured in the article C'est fromage!
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