+49 (0)7332 8286

Mo-Fr 8.30a. - 16p

Calls from the German landline at local rates. Prices from the mobile network may differ.


Shopping Cart
Your shopping cart is currently empty.
View shopping cart

from € 39 free shipping to Germany +++ fast delivery +++ free returns

Geschmorte Lammschulter Bräter Calido kela Header

Braised lamb shoulder with bean and spelled cassoulet

Slow down and cook.
Braised lamb shoulder with bean and spelled cassoulet: cooking can be so relaxing. An enjoyable experience, meanwhile you can make yourself comfortable at home. 


1 lamb shoulder, boneless - bone should still be present
1 sprig of thyme, rosemary, marjoram, sage
1 onion
2 carrots
½ celeriac
2 tablespoons oil
8 cherry tomatoes
2 cloves garlic
200 ml lamb broth
800 ml lamb sauce
black pepper, freshly ground

For the cassoulet
300 g green beans
1 bunch of savory
2 tablespoons oil
400 g Dinkelino (spelt like rice)
2 shallots
100 ml dry white wine
800 ml vegetable stock
100 g butter
fresh herbs, kitchen twine



Preheat the oven to 160°C for a ventilated oven. Rinse the shoulder under cold running water and wipe it dry, lightly salt all over. Then lay them flat on a board, skin side down, and place the herbs in the middle. Roll the meat lengthwise and tie like a rolled roast, leaving the shank exposed.

Clean the vegetables, cut them into large cubes and glaze them in oil. Place in a roasting pan and lay the shoulder of lamb on top. Bake in the preheated oven for about 1 hour 30 minutes. Then baste regularly with lamb stock. After about 2 hours, the shoulder should be finished. 10 minutes before the end of cooking, put the cherry tomatoes in the roasting pan. Remove the finished shoulder from the oven, remove the kitchen twine and let rest.

For the cassoulet, clean and finely chop the beans. In a saucepan, bring water to a boil with salt and a sprig of savory, cook the beans until they are al dente then rinse them in ice water. Peel and finely chop the shallots and finely chop the savory. Heat the oil in a saucepan and brown the diced shallots. Add the Dinkelino and sauté while stirring.

Geschmorte Lammschulter im Calido Bräter – gemeinsames Genießen am Tisch


  Matching items  

You can even succeed in challenging cooking projects masterfully using kela and Calido. Especially when the items used are perfectly matched, similar to a recipe. 

The menu is being loaded...
We use cookies to analyse the functionality and content of the website. Cookies are also used to serve personalised ads. We share information about your use of our website with our advertising, analytics and social media partners where you have consented to this. Our partners may combine this information with other data that you have provided to them or that they have collected in the course of your use of the services. All information about cookies can be found here. Naturally, you may revoke this consent here at any time with effect for the future.