Slow-Roasted Lamb Shoulder
Fall-apart tender lamb. Low and slow transforms a tough cut into something extraordinary.
Instructions
Instructions
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Prep the lamb. Remove lamb from fridge 1 hour before cooking. Make deep incisions all over with a sharp knife.
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Stud with garlic. Insert garlic slices and small rosemary sprigs into the incisions. Rub all over with olive oil, salt, and pepper.
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Preheat oven. Set to 160°C (320°F).
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Set up the roast. Place lamb in a roasting pan. Tuck remaining herbs around and under. Pour broth into the pan.
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Cover and cook. Cover tightly with foil (or use a lid). Roast for 4 hours.
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Uncover and crisp. Remove foil, increase heat to 200°C (400°F). Roast another 45 minutes to 1 hour until the outside is browned and crispy.
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Rest. Rest 15 minutes before shredding or carving. Skim fat from pan juices and spoon over the meat.
Why Lamb Shoulder?
- More flavourful than leg (more fat and connective tissue)
- More affordable than rack
- Perfect for feeding a crowd
- Impossible to overcook (within reason)
Serving Ideas
- Shred and serve Greek-style in lettuce wraps
- Over cauliflower mash with pan juices
- With roasted vegetables
- Cold leftovers in a salad
Notes
- Bone-in has more flavour and helps the meat stay moist
- Can cook in a slow cooker on low for 8-10 hours
- Leftovers make incredible shepherd’s pie filling