Roasted Lamb Shoulder
Roasted Lamb Shoulder

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, roasted lamb shoulder. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Roasted Lamb Shoulder is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Roasted Lamb Shoulder is something which I have loved my entire life. They are fine and they look fantastic.

Cover with sprigs of rosemary, salt and a little olive oil. Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a. The two most common lamb roast cuts are the leg and the shoulder.

To get started with this recipe, we have to first prepare a few components. You can cook roasted lamb shoulder using 12 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Roasted Lamb Shoulder:
  1. Prepare 4-6 lamb bones
  2. Prepare Sprig fresh thyme, leaves only
  3. Prepare Sprig rosemary, leaves only, chopped
  4. Prepare 2 Bay leaves
  5. Make ready 2 garlic bulbs, cut in half
  6. Make ready 6-8 fresh sage leaves, finely chopped
  7. Make ready 3 tbsp olive oil
  8. Make ready 3 tbsp corn oil
  9. Take 150 ml white wine
  10. Get 400 ml hot water
  11. Prepare 1 kg-2kg of lamb shoulder, bone-in
  12. Make ready to taste Salt

To what internal temperature to roast lamb shoulder 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. Roasting a lamb shoulder is just as easy, if not easier, than roasting a chicken.

Steps to make Roasted Lamb Shoulder:
  1. Lightly score the skin of the lamb.
  2. Rub all over with a good amount of salt and the finely chopped thyme, rosemary and sage.
  3. Set aside to marinade for at least one hour at room temperature. The lamb needs to be out of the fridge for at least a couple of hours so that it reaches room temperature before going into the oven.
  4. Preheat oven to 230 degrees. Add the corn oil to a roasting tray and heat in the oven.
  5. Next add the bones and any trimmings to the pan and oven roast for about 10 minutes or until the bones become golden brown. Turn the bones a couple of times.
  6. Add the garlic to the tray and roast for 3-4 minutes. Then remove from the heat.
  7. Sit the lamb on top of the bones and oven roast for about 20 minutes. The bones help air to circulate around the meat all over helping it cook better.
  8. Meanwhile in a small saucepan bring to the boil for about 30 seconds or so the white wine and bay leaves. Then add the hot water. Remove and set aside.
  9. Take the lamb out of the oven and baste with its juices. Remove any excess fat.
  10. Add the wine mixture stirring to scrape any bits stuck to the bottom of the tray.
  11. Turn the heat down to 150 degrees. Cover the meat loosely with kitchen foil and return it to the oven.
  12. Roast the meat for a further 4 hours. Slow roasting is the key for the meat to become super soft and fall of the bone type of meat.
  13. Baste every 30 minutes. It'll help keep the meat moist.
  14. Remove the meat from the pan and cover with foil. Allow to rest.
  15. To make a jus, add 100 ml of water to the pan and scrape any bits that are stuck to the bottom.
  16. Strain the juices into a small saucepan removing any excess fat from the surface.
  17. Reheat the juices until its bubbling. Taste and adjust seasoning if needs be. Pour into a jug or sauceboat.
  18. Serve along side some roasted potatoes. Dauphinoise potatoes also go well with the lamb as well as some seasonal boiled vegetables.

No need to cut into the meat and risking the juices run out instead of redistributing. Roasting a lamb shoulder is just as easy, if not easier, than roasting a chicken. Seriously, all you need to do is rub your roast with a mixture of fresh herbs, garlic, and olive oil and throw it. Choosing the Right Cuts The leg and rack are the most tender cuts of meat on a lamb, and are at their best when roasted. Roasting is a "dry heat" cooking method, meaning that you do not add any liquid to the meat as you cook it.

So that is going to wrap this up for this exceptional food roasted lamb shoulder recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!