Whole Lamb Shoulder Recipes
ROASTED SHOULDER OF LAMB
Steps:
- Preheat oven to 350 degrees. Push garlic (3 to 4 slivers) into the shoulder of lamb. Cover with sprigs of rosemary, salt and a little olive oil. Roast uncovered for 3 1/2 to 4 hours. Remove lamb and leave to rest. Drain off the excess fat. Over the heat, add the flour to the pan of juices and cook for 1 to 2 minutes. Gradually add red wine or vegetable stock, stir until thick.
BONELESS LAMB SHOULDER ROAST
Steps:
- Preheat the oven to 300°F. Mince together the parsley and garlic until quite fine (a small food processor will work for this). Add a big pinch of salt and some pepper and enough olive oil to make a slurry. Smear this on and into the lamb, being sure to get it into every nook and cranny you can reach. Put the lamb in a roasting pan (you can line the pan with foil to facilitate cleanup if you like).
- Roast for about 1 1/2 hours, basting with the pan juices every 30 minutes or so. When the internal temperature reaches 140°F, turn the heat to 400°F and roast for about 10 minutes more, or until the internal temperature is 150°F and the exterior has browned nicely.
- Let the roast sit for about 10 minutes before carving, then carve and serve, with some of the juices that come out during carving.
WHOLE LAMB SHOULDER
Slowly braised on the BBQ
Provided by grillstock
Time 7h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Rinse the lamb shoulder and pat dry with kitchen roll
- Smear the whole joint in yellow ballpark/swedish mustard and then liberally coat with California Rancher Santa Maria Seasoning finishing with a sprinkle of fresh thyme leaves
- Leave covered in the fridge for at least 4 hrs, then remove 45 mins before you plan to cook.
- Set your BBQ up to cook indirectly at around 120C. A smoker is great for this. Then set the lamb on the grill with a small handful of woodchips on the coal - nothing too strong as we don't want to overpower. Allow to cook for around 2-3 hrs.
- Whilst this is cooking - chop up a couple of onions, carrots and stalks of celery. Saute gently with half a dozen cloves of garlic then pour in a bottle of red wine and a generous squeeze of tomato puree.
- Cook this mixture down for 20 mins then set aside.
- When the lamb has developed a golden crispy hue, it's time to start phase two - the braise. Tip your veg mix into a baking tray then sit the lamb on top. Cover tightly with two layers of thick foil.
- This can either be put in a low oven or back on the smoker/BBQ. Either way it will need another 3-4 hrs. A good way to tell it is done is to wiggle the bone - if it is loose then you're done and you should be able to cut the meat with a wooden spoon.
- Strain the veg and juice out of the tray, separate the fat then simmer down to reduce and use as gravy.
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ROAST LAMB SHOULDER RECIPE | BON APPéTIT
2012-07-17 Step 3. Preheat oven to 325°. Roast lamb, basting occasionally and adding water by 1/4-cupfuls if pan is dry, until meat is completely tender and …
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3.8/5 (144)Estimated Reading Time 2 minsServings 6
From bonappetit.com
3.8/5 (144)Estimated Reading Time 2 minsServings 6
- Lightly score fat on lamb in a crisscross pattern at 1" intervals. Place lamb in a large roasting pan and season generously with salt and pepper, coating evenly on all sides. Sprinkle garlic and rosemary all over lamb and drizzle with oil and lemon juice.
- Using your hands, rub marinade into meat, making sure it’s completely coated. Arrange fat side up in pan. Cover very tightly with foil and chill for at least 2 hours or, preferably, overnight (the lamb will develop more flavor the longer it marinates).
- Preheat oven to 325°. Roast lamb, basting occasionally and adding water by 1/4-cupfuls if pan is dry, until meat is completely tender and pulling easily away from the bones, 4–4 1/2 hours (be sure to secure foil tightly around the roasting pan each time you finish basting the lamb).
- Remove lamb from oven and uncover. Preheat broiler. Broil lamb, basting occasionally, until fat is golden brown and crisp, 5–7 minutes.
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