{"id":46926,"date":"2024-03-03T10:07:55","date_gmt":"2024-03-03T14:07:55","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=46926"},"modified":"2026-06-24T12:02:23","modified_gmt":"2026-06-24T16:02:23","slug":"dark-beer-braised-lamb-recipe-step-by-step","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/dark-beer-braised-lamb-recipe-step-by-step\/","title":{"rendered":"How to Prepare Dark Beer Braised Lamb: Recipe, Ingredients and Step by Step"},"content":{"rendered":"<div id=\"thebe-1942756641\" class=\"thebe-antes-del-contenido-3 thebe-entity-placement\">\n            <div \n                class=\"elfsight-widget-popup elfsight-widget\" \n                data-elfsight-popup-options=\"%7B%22blocks%22%3A%5B%7B%22id%22%3A%22babc7e96-e195-4da3-a8c5-7072d42f2f5c%22%2C%22type%22%3A%22image%22%2C%22imageFile%22%3A%7B%22type%22%3A%22uploaded%22%2C%22data%22%3A%7B%22name%22%3A%2261d71zGp0%2BL._SL1500_%22%2C%22url%22%3A%22https%3A%5C%2F%5C%2Fwww.thebeertimes.com%5C%2Fwp-content%5C%2Fuploads%5C%2F2026%5C%2F02%5C%2F61d71zGp0L._SL1500_.jpg%22%2C%22size%22%3A45654%2C%22type%22%3A%22image%22%2C%22extension%22%3A%22jpeg%22%2C%22width%22%3A940%2C%22height%22%3A1500%2C%22ext%22%3A%22jpeg%22%7D%7D%2C%22imageScale%22%3A60%7D%2C%7B%22id%22%3A%226689e0da-ab1d-42a0-ac83-457ff13f91dd%22%2C%22type%22%3A%22button%22%2C%22buttonText%22%3A%22Buy%20on%20AMAZON%22%2C%22buttonAction%22%3A%22redirect%22%2C%22buttonStyle%22%3A%22filled%22%2C%22buttonShape%22%3A%22rectangle%22%2C%22buttonColor%22%3A%22rgb%28255%2C%2038%2C%2067%29%22%2C%22buttonFontSize%22%3A16%2C%22label%22%3A%22Button%22%2C%22buttonUrl%22%3A%22https%3A%5C%2F%5C%2Fwww.amazon.com%5C%2Fdp%5C%2FB0GDGJJWD2%22%7D%5D%2C%22layout%22%3A%22modal%22%2C%22width%22%3A500%2C%22popupBlocksAlignment%22%3A%22center%22%2C%22popupShape%22%3A%22rounded%22%2C%22popupBackgroundColor%22%3A%22rgb%28255%2C%20255%2C%20255%29%22%2C%22popupBackgroundImage%22%3Anull%2C%22popupBackgroundImageOverlayColor%22%3A%22%22%2C%22overlayVisible%22%3Atrue%2C%22overlayClose%22%3Atrue%2C%22overlayBackgroundColor%22%3A%22rgba%2817%2C%2017%2C%2017%2C%200.7%29%22%2C%22overlayBackgroundImage%22%3Anull%2C%22overlayBackgroundImageOverlayColor%22%3A%22%22%2C%22closeButtonVisible%22%3Atrue%2C%22closeButtonColor%22%3A%22rgba%2817%2C%2017%2C%2017%2C%200.7%29%22%2C%22triggerPageLoadEnabled%22%3Afalse%2C%22triggerTimeOnPageEnabled%22%3Afalse%2C%22triggerTimeOnPageDuration%22%3A30%2C%22triggerScrollEnabled%22%3Atrue%2C%22triggerScrollPosition%22%3A25%2C%22triggerScrollToElementEnabled%22%3Afalse%2C%22triggerScrollToElementId%22%3Anull%2C%22triggerClickEnabled%22%3Afalse%2C%22triggerClickElementId%22%3Anull%2C%22triggerExitIntentEnabled%22%3Afalse%2C%22displayFrequency%22%3A%22everytime%22%2C%22displayPages%22%3A%22allPages%22%2C%22displayExcludedPages%22%3A%5B%5D%2C%22displaySpecificPages%22%3A%5B%5D%2C%22displayDevices%22%3A%5B%22desktop%22%2C%22tablet%22%2C%22mobile%22%5D%2C%22widgetId%22%3A%224%22%7D\" \n                data-elfsight-popup-version=\"1.0.0\"\n                data-elfsight-widget-id=\"elfsight-popup-4\">\n            <\/div>\n            <\/div><div id=\"thebe-1590237880\" class=\"thebe-fuente-preferida-2 thebe-entity-placement\" style=\"margin-bottom: 30px;margin-left: auto;margin-right: auto;text-align: center;\"><a href=\"https:\/\/www.google.com\/preferences\/source?q=thebeertimes.com\" target=\"_blank\" aria-label=\"A\u00f1adir como fuente preferida en google\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg\" alt=\"\"  srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg 638w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1-300x60.jpg 300w\" sizes=\"(max-width: 638px) 100vw, 638px\" width=\"175\" height=\"127\"  style=\"display: inline-block;\" \/><\/a><\/div><p>Lamb is undoubtedly one of the stars of international cuisine, and here we present a dark beer lamb recipe accompanied by rice and a little basil-mint pesto that will give the dish an ideal touch of freshness.<\/p>\n<figure id=\"attachment_14785\" aria-describedby=\"caption-attachment-14785\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-14785 size-full\" title=\"Dark beer lamb\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2019\/06\/Cordero-a-la-cerveza-negra.jpg\" alt=\"Dark beer braised lamb\" width=\"600\" height=\"315\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2019\/06\/Cordero-a-la-cerveza-negra.jpg 600w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2019\/06\/Cordero-a-la-cerveza-negra-300x158.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2019\/06\/Cordero-a-la-cerveza-negra-114x60.jpg 114w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-14785\" class=\"wp-caption-text\">Dark beer lamb<\/figcaption><\/figure>\n<p>As for the beer, as always, you can use any of your favorites \u2014 whether a <a href=\"https:\/\/www.thebeertimes.com\/es\/porter-inglesa-vs-porter-americana-referencias-estilo\/\" target=\"_blank\" rel=\"noopener\">Porter<\/a>, a <a href=\"https:\/\/www.thebeertimes.com\/que-es-una-stout-referencias-de-estilo\/\" target=\"_blank\" rel=\"noopener\">Stout<\/a>, or a <a href=\"https:\/\/www.thebeertimes.com\/que-es-una-cerveza-schwarzbier-descripcion-de-estilo-segun-la-guia-bjcp\/\" target=\"_blank\" rel=\"noopener\">Schwarzbier<\/a>, depending on the intensity you want the beer to contribute as an ingredient.<\/p>\n<div id=\"thebe-3139310190\" style=\"margin-bottom: 30px;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" \ndata-ad-slot=\"8775458773\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n\n<h2>Nutritional information<\/h2>\n<p>Each serving of dark beer lamb contains approximately 580 kcal, 22 g of carbohydrates, 14 g of sugars, 28 g of total fat (high in saturated fat), 42 g of protein, 3 g of fiber, 115 mg of cholesterol, and 680 mg of sodium.<\/p>\n<h2>How to make beer-braised lamb?<\/h2>\n<p>The recipe consists of a long stew where the lamb cuts are seared at high temperature and then cooked slowly in a dark beer reduction (Porter or Stout styles), enhanced with honey, soy sauce, fresh rosemary, bay leaf, and an aromatic base of leeks, onions, and shallots.<\/p>\n<p><strong>Preparation:<\/strong> 30 minutes<br \/>\n<strong>Cooking:<\/strong> 3 hours<br \/>\n<strong>Servings:<\/strong> 4 people<\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>1 kg lamb<\/li>\n<li>1 liter dark beer<\/li>\n<li>50 ml soy sauce<\/li>\n<li>2 shallots<\/li>\n<li>2 tablespoons honey<\/li>\n<li>2 onions<\/li>\n<li>2 leeks<\/li>\n<li>1 sprig of rosemary<\/li>\n<li>1 bay leaf<\/li>\n<li>Fine salt<\/li>\n<li>Black pepper<\/li>\n<li>Olive oil<\/li>\n<\/ul>\n<h3>Preparation<\/h3>\n<ol>\n<li>In a large pot, add <a href=\"https:\/\/www.thebeertimes.com\/5-cosas-que-deberia-saber-acerca-del-aceite-de-oliva-virgen-extra-ecologico\/\">olive oil<\/a> and brown the lamb. Season with salt and pepper, remove and set aside.<\/li>\n<li>In the same cooking base used for the lamb, saut\u00e9 2 leeks, 2 onions, and 2 finely chopped shallots.<\/li>\n<li>Return the lamb to the pot and add the liter of chosen dark beer, the bay leaf, the rosemary sprig, and 2 large tablespoons of honey mixed with \u00bc cup of soy sauce.<\/li>\n<li>Cook over low heat for 2 to 3 hours until almost all the liquid has evaporated and only a dark sauce remains. The meat should easily fall off the bone \u2014 monitor the cooking and adjust seasoning to taste.<\/li>\n<li>Turn off the heat and serve the dark beer lamb immediately with your chosen accompaniment.<\/li>\n<\/ol>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Dark Beer Braised Lamb\",\n  \"description\": \"Slow-braised lamb in one liter of dark beer (Porter, Stout or Schwarzbier) with honey, soy sauce, leeks, onions, shallots, rosemary, and bay leaf \u2014 served with rice and fresh basil-mint pesto.\",\n  \"image\": \"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2019\/06\/Cordero-a-la-cerveza-negra.jpg\",\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"name\": \"The Beer Times\"\n  },\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT3H\",\n  \"totalTime\": \"PT3H30M\",\n  \"recipeYield\": \"4 servings\",\n  \"recipeCategory\": \"Main Course\",\n  \"recipeCuisine\": \"International\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"580 kcal\",\n    \"carbohydrateContent\": \"22 g\",\n    \"sugarContent\": \"14 g\",\n    \"fatContent\": \"28 g\",\n    \"proteinContent\": \"42 g\",\n    \"fiberContent\": \"3 g\",\n    \"cholesterolContent\": \"115 mg\",\n    \"sodiumContent\": \"680 mg\"\n  },\n  \"recipeIngredient\": [\n    \"1 kg lamb\",\n    \"1 liter dark beer (Porter, Stout or Schwarzbier)\",\n    \"50 ml soy sauce\",\n    \"2 shallots\",\n    \"2 tablespoons honey\",\n    \"2 onions\",\n    \"2 leeks\",\n    \"1 sprig of rosemary\",\n    \"1 bay leaf\",\n    \"Fine salt\",\n    \"Black pepper\",\n    \"Olive oil\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"In a large pot, add olive oil and brown the lamb. Season with salt and pepper, remove and set aside.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"In the same cooking base used for the lamb, saut\u00e9 2 leeks, 2 onions and 2 finely chopped shallots.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Return the lamb to the pot and add the liter of chosen dark beer, the bay leaf, the rosemary sprig and 2 large tablespoons of honey mixed with \u00bc cup of soy sauce.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Cook over low heat for 2 to 3 hours until almost all the liquid has evaporated and only a dark sauce remains. The meat should easily fall off the bone \u2014 monitor the cooking and adjust seasoning to taste.\"\n    },\n    {\n      \"@type\": \"HowToStep\",\n      \"text\": \"Turn off the heat and serve the dark beer lamb immediately with your chosen accompaniment.\"\n    }\n  ]\n}\n<\/script><\/p>\n<h2>Advantages of cooking lamb with beer<\/h2>\n<p>Cooking lamb in beer has several advantages that can significantly improve the flavor and texture of the final dish:<\/p>\n<h3>1. Flavor depth<\/h3>\n<p>Dark beer adds a unique and robust flavor to the lamb that perfectly complements its rich, juicy meat.<\/p>\n<h3>2. Meat tenderness<\/h3>\n<p>The acids and enzymes present in dark beer help <a href=\"https:\/\/www.thebeertimes.com\/ablandar-carne-cerveza\/\">tenderize the lamb fibers<\/a>, resulting in a more tender and juicy meat at the end of the cooking process.<\/p><div id=\"thebe-2304863787\" class=\"thebe-libros-amazon thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><a href=\"https:\/\/amzn.to\/3LddZmQ\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43340 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg\" alt=\"Gu\u00eda Pr\u00e1ctica Catar Cerveza Amazon\" width=\"200\" height=\"199\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/a><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/3LddZmQ\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Gu\u00eda pr\u00e1ctica para catar cerveza: C\u00f3mo apreciar correctamente todas las cervezas del mundo<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ff9900; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/amzn.to\/3LddZmQ\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<h3>3. Complexity<\/h3>\n<p><a href=\"https:\/\/www.thebeertimes.com\/malta-aromas-y-sabores-en-mi-cerveza\/\">Dark beer adds<\/a> depth and complexity to the flavor of the lamb, creating a more interesting and flavorful dish.<br \/>\n<div id=\"thebe-3122582702\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-9395258998211551\" \ndata-ad-slot=\"1179889612\" \ndata-ad-layout=\"in-article\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div><\/p>\n<h3>4. Caramelization<\/h3>\n<p>During slow cooking, the dark beer reduces and caramelizes, creating <a href=\"https:\/\/www.thebeertimes.com\/como-hacer-salsas-y-reducciones-de-cerveza\/\">a thick, rich sauce<\/a> that enhances the flavor of the lamb and adds a sweet, smoky touch.<\/p>\n<h3>5. Moisture<\/h3>\n<p>Dark beer also helps retain moisture in the meat during cooking, preventing the lamb from drying out and ensuring a juicy, succulent texture.<\/p>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What type of dark beer gives the best results?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It depends on the profile you're looking for. A Porter or Schwarzbier will contribute toasted bread, nut notes, and a well-balanced moderate bitterness. A Stout \u2014 especially Imperial or oatmeal style \u2014 will deliver a much denser, darker character with pronounced espresso notes that enhance the wild side of the lamb.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does this method tenderize the fibers so effectively?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Lamb is rich in collagen and dense connective tissue. Three hours of low-temperature cooking denatures the collagen and hydrolyzes it, transforming it into soft gelatin. Additionally, the mildly acidic pH of the beer helps weaken the protein bonds in the muscle fibers.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use red onion instead of shallots?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Shallots are preferred in fine cooking for their balance \u2014 they have the delicacy of leek and the subtle sweetness of garlic. If you can't find them, substitute with very finely chopped red onion and a small pressed garlic clove.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the role of soy sauce in a traditional stew?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The soy sauce is not added to give the dish an Asian profile, but to contribute natural monosodium glutamate. This amino acid acts as a flavor enhancer that activates the umami taste receptors, multiplying the meaty depth of the lamb and the beer.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How should the basil-mint pesto be incorporated?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mint is lamb's historic herbal pairing because its essential oils (menthol) provide a chemical cooling sensation that spectacularly cuts through the heaviness of the lamb fat. Serve the pesto fresh as a drizzle or crown over the hot meat just at plating \u2014 never cook it inside the pot or it will lose its bright green color and volatile aromas.\"\n      }\n    }\n  ]\n}\n<\/script><\/p>\n<h2>Frequently Asked Questions (FAQ)<\/h2>\n<h3>1. What type of dark beer gives the best results?<\/h3>\n<p>It depends on the profile you&#8217;re looking for. A Porter or Schwarzbier will contribute toasted bread, nut notes, and a well-balanced moderate bitterness. A Stout \u2014 especially Imperial or oatmeal style \u2014 will deliver a much denser, darker character with pronounced espresso notes that enhance the wild side of the lamb.<\/p>\n<h3>2. Why does this method tenderize the fibers so effectively?<\/h3>\n<p>Lamb is rich in collagen and dense connective tissue. Three hours of low-temperature cooking denatures the collagen and hydrolyzes it, transforming it into soft gelatin. Additionally, the mildly acidic pH of the beer helps weaken the protein bonds in the muscle fibers.<\/p>\n<h3>3. Can I use red onion instead of shallots?<\/h3>\n<p>Yes. Shallots are preferred in fine cooking for their balance \u2014 they have the delicacy of leek and the subtle sweetness of garlic. If you can&#8217;t find them, substitute with very finely chopped red onion and a small pressed garlic clove.<\/p>\n<h3>4. What is the role of soy sauce in a traditional stew?<\/h3>\n<p>The soy sauce is not added to give the dish an Asian profile, but to contribute natural monosodium glutamate. This amino acid acts as a flavor enhancer that activates the umami taste receptors, multiplying the meaty depth of the lamb and the beer.<\/p>\n<h3>5. How should the basil-mint pesto be incorporated?<\/h3>\n<p>Mint is lamb&#8217;s historic herbal pairing because its essential oils (menthol) provide a chemical cooling sensation that spectacularly cuts through the heaviness of the lamb fat. Serve the pesto fresh as a drizzle or crown over the hot meat just at plating \u2014 never cook it inside the pot or it will lose its bright green color and volatile aromas.<\/p>\n<h2>Recommended<\/h2><div id=\"thebe-1541621195\" class=\"thebe-adsterra-300-x-250 thebe-entity-placement\" style=\"margin-top: 15px;margin-left: auto;margin-right: auto;text-align: center;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" \ndata-ad-slot=\"1930811761\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<ul>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/schneider-weisse-aventinus-origin-first-doppelbock-beer-history\/\">Schneider Aventinus: The Origin of the First Doppelbock Beer<\/a><\/li>\n<li><a href=\"https:\/\/www.thebeertimes.com\/vasos-y-copas-imprescindibles-para-cualquier-amante-de-la-cerveza\/\">15 Essential Glasses and Goblets for Any Beer Lover<\/a><\/li>\n<\/ul>\n<div id=\"thebe-1467644084\" class=\"thebe-adskeeper-fin-articulo thebe-entity-placement\" style=\"margin-top: 20px;margin-left: auto;margin-right: auto;text-align: center;\"><div data-type=\"_mgwidget\" data-widget-id=\"1705281\">\r\n<\/div>\r\n<script>(function(w,q){w[q]=w[q]||[];w[q].push([\"_mgc.load\"])})(window,\"_mgq\");\r\n<\/script><\/div>","protected":false},"excerpt":{"rendered":"<p>Lamb is one of the stars of international cuisine. This dark beer lamb recipe \u2014 braised for three hours in a Porter, Stout or Schwarzbier reduction with honey, soy sauce and aromatic vegetables \u2014 delivers melt-off-the-bone tenderness.<\/p>\n","protected":false},"author":1,"featured_media":39145,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpai_generated_summary":"","footnotes":""},"categories":[21155],"tags":[21656,21657],"class_list":["post-46926","post","type-post","status-publish","format-standard","has-post-thumbnail","category-recipes","tag-lamb-en","tag-recipe-en"],"_links":{"self":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/46926","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/comments?post=46926"}],"version-history":[{"count":1,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/46926\/revisions"}],"predecessor-version":[{"id":46928,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/46926\/revisions\/46928"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media\/39145"}],"wp:attachment":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media?parent=46926"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/categories?post=46926"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/tags?post=46926"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}