Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, pot roast shoulder lamb. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Heat the olive oil in a large ovenproof casserole over a medium heat. Season the lamb shoulder with salt and freshly ground black. Cover with sprigs of rosemary, salt and a little olive oil. Remove the string from the lamb and carve the meat into thick slices.
Pot roast shoulder lamb is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Pot roast shoulder lamb is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook pot roast shoulder lamb using 6 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Pot roast shoulder lamb:
- Make ready 1.5 kg shoulder lamb
- Take 2 cups wine (red wine will be nice, I used Vermouth)
- Prepare 2 cups water
- Prepare Chunky pieces of celery, carrot and leek
- Take Some rosemary and garlic
- Take Salt and pepper to taste
The best way to roast your lamb to absolute perfection is to use a meat thermometer. With a meat thermometer you can check the internal temperature. No need to cut into the meat and risking the juices run out instead of redistributing. The two most common lamb roast cuts are the leg and the shoulder.
Steps to make Pot roast shoulder lamb:
- You need a quite big pan. Just put everything into the pot, lid on. And put it in the oven at low temperature, 160°C. Cook the lamb for 4~5 hours. Upside down the lamb a couple of times. Take off the lid maybe last 1 hour or until give a good colour on the top of the lamb. Take out the lamb from the pan and place it on the plate. Wrap the lamb with thick almi-foil and keep it in the warm place for 30 minutes.
- Making the gravy from the stock (every bits as well). Bend the stock with one tbsp of flour, then in a small pan, heat it up until thick liquid. Season to taste. Have a nice dinner.
No need to cut into the meat and risking the juices run out instead of redistributing. The two most common lamb roast cuts are the leg and the shoulder. The shoulder, which is used in this recipe, has more fat than the leg, and therefore requires slower cooking. If you using vegetables, cut them and place in the slow cooker. I used carrots, onions and potatoes.
So that is going to wrap this up with this exceptional food pot roast shoulder lamb recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
