Roasted Lamb Shoulder
Roasted Lamb Shoulder

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, roasted lamb shoulder. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Unbelievably Healthy, Tender Lamb Raised On Protected, Pristine Pastures. When Meat's Raised Right, It Tastes Better Than Anything You've Ever Had. Follow The Steps to Lose Weight Fast. recipe roasted lamb shoulder. Cover with sprigs of rosemary, salt and a little olive oil.

Roasted Lamb Shoulder is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Roasted Lamb Shoulder is something that I have loved my entire life.

To begin with this recipe, we must 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. Get 4-6 lamb bones
  2. Take Sprig fresh thyme, leaves only
  3. Get Sprig rosemary, leaves only, chopped
  4. Get 2 Bay leaves
  5. Take 2 garlic bulbs, cut in half
  6. Take 6-8 fresh sage leaves, finely chopped
  7. Make ready 3 tbsp olive oil
  8. Make ready 3 tbsp corn oil
  9. Get 150 ml white wine
  10. Make ready 400 ml hot water
  11. Take 1 kg-2kg of lamb shoulder, bone-in
  12. Get to taste Salt

Sprinkle with sea salt and black pepper and rub into the lamb. Scatter the rest of the rosemary and garlic cloves on top of the lamb. Cover the roasting tin tightly with aluminium foil (you may need several layers to make sure it's tightly covered), then place on the centre rack of the pre-heated oven. To what internal temperature to roast lamb shoulder The best way to roast your lamb to absolute perfection is to use a meat thermometer.

Instructions 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.

Cover the roasting tin tightly with aluminium foil (you may need several layers to make sure it's tightly covered), then place on the centre rack of the pre-heated oven. 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. This crowd-pleasing meat is slowly cooked to perfection in the oven, it is flavourful, tender and the meat literally melts in your mouth.

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