Best Slow Roasted Shoulder Of Lamb Recipes

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SLOW ROASTED ROSEMARY GARLIC LAMB SHOULDER



Slow Roasted Rosemary Garlic Lamb Shoulder image

Recipe video above. Lamb shoulder is cheaper, juicier and easier to roast than leg. Infused with rosemary garlic flavours, this is not the sort of roast for carving, just pull the meat off with tongs. Make Crazy Crunchy Roast Potatoes while the lamb is resting!

Provided by Nagi | RecipeTin Eats

Categories     Lamb     Roast

Time 3h45m

Number Of Ingredients 12

1.8kg / 3.5 lb lamb shoulder (bone in) ((Note 1))
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 onion, quartered ((no need to peel))
1 head garlic (, cut in half horizontally)
3 garlic cloves (, cut into slivers)
8 sprigs rosemary
1 cup water
2 tbsp flour
2 cups beef broth ((or 1 cup red wine + 1 cup water))
Salt and pepper

Steps:

  • Preheat oven to 240°C/465°F (220°C fan forced).
  • Rub the lamb with the olive oil, salt and pepper.
  • Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb. (See photo in post and video
  • Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!)
  • Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
  • Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 180°C/350°F (160°C fan).
  • Slow roast, covered: Roast, covered with the foil, for 3 hours. (Note 1 for different sizes).
  • Brown it, uncovered: Remove foil, check to ensure there's still liquid in the pan. If not, add 3/4 cup water (otherwise onion/garlic will burn). Turn up the oven to 220°C/425°F and roast for a further 20 to 30 minutes, until the skin is browned and crisp.
  • Check if ready: By now, you should be able to part the meat with two forks - if not, just cover and return to oven at 180°C/350°F (160°C fan) until you can do so.
  • Rest: Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to reheat).
  • Serve with gravy (below). If you want to go all out, make Duck Fat Potatoes or Super Crispy Roasted Potatoes!

Nutrition Facts : ServingSize 398 g, Calories 575 kcal

SLOW-ROASTED LAMB SHOULDER



Slow-Roasted Lamb Shoulder image

Lamb shoulder is a tender, affordable cut of meat and also one of the most important meats of the Spanish cuisine. The combination of briny ingredients and slow-roasting technique make this a juicy, elegant holiday centerpiece.

Provided by Seamus Mullen

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 8

1 cup pitted black olives, preferably Kalamata
5 cloves garlic, peeled and lightly crushed
6 slices quick-cured lemons, substitute 6 to 8 slices of lemon peel
1/4 cup flavored oil from the Quick Cured Lemons, or extra virgin olive oil
1 each rosemary, thyme and oregano sprigs
1 boneless lamb shoulder
Kosher salt
Black pepper

Steps:

  • In a food processor, pulse together the pitted olives, garlic, cured lemon slices, olive oil and herbs to form a rustic paste. Be careful not to overprocess; you want the paste to stay a bit coarse.
  • Preheat the oven to 325 degrees F. Open the lamb shoulder up on a cutting board and use a sharp knife to trim and score the flesh. Season the inside with salt. Rub the inside of the lamb with the seasoning paste. Carefully roll the lamb tightly and truss, or tie, with butcher's twine. Season the outside of the roast with salt and pepper. Place the roast on a wire rack set inside a deep roasting pan. Roast the shoulder in the preheated oven for 1 hour 25 minutes.
  • After 1 hour 25 minutes, remove the lamb from the oven and check the internal temperature of the roast with a metal probe thermometer the inside should read between 145 and 150 degrees F. If the temperature is lower, return the lamb to the oven and keep cooking until the desired internal temperature is reached.Once the lamb is cooked, set it aside in a warm place to let it rest for at least 15 minutes before slicing and serving. Carefully remove the butcher's twine. With a sharp knife, carve the shoulder into thin slices. Arrange on a serving platter, season with coarse sea salt if you like, and serve immediately.

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