Three Hour Shoulder Of Lamb Recipes

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

Time 3h45m

Number Of Ingredients 12

Ingredients

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

THREE-HOUR SHOULDER OF LAMB

Three-hour shoulder of lamb image

This one-pot roast is simplicity itself - cooking the shoulder slowly means the meat will melt away from the bone

Provided by Matt Tebbutt

Categories Dinner, Main course

Time 3h40m

Number Of Ingredients 11

Ingredients

2 garlic cloves, finely chopped
1 tbsp oregano, roughly chopped
1 tbsp olive oil
1 shoulder of lamb, boned and tied, approx 1.5kg/3lb 5oz
400g pearl onions or shallots
250ml lamb stock
100g fresh peas
100g fresh broad beans
2 Little Gem lettuces, cut into quarters
juice 1 lemon
small handful mint or coriander, roughly chopped

Steps:

Heat oven to 140C/120C fan/gas 1. Mix the garlic, oregano and olive oil with some salt and pepper. Slash the lamb all over and rub the mixture into the meat. Place into a deep casserole dish with the onions and pour over the stock, cover with a tight-fitting lid and cook 3 hrs.
Remove the lamb from the pot, stir through the peas and broad beans. Sit the lamb back on top of the vegetables and return to the oven. Increase temperature to 180C/160C fan/gas 4 and roast, uncovered, for another 20-30 mins until the lamb is browned, adding the lettuce for the final 5 mins. Allow to rest for 20 mins, then add the lemon juice and mint to the cooking juices around the lamb. Remove the string, carve into thick slices and lay them back on top of the veg to make serving easier.

Nutrition Facts : Calories 976 calories, Fat 73 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 0.59 grams sugar, Fiber 5 grams fiber, Protein 72 grams protein, Sodium 0.95 milligram of sodium

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