Slow Roasted Lamb Shoulder
Slow roasted boneless lamb shoulder! This crowd-pleasing meat is slowly cooked to perfection in the oven, it is flavourful, tender and the meat literally melts in your mouth.
Ingredients
- 1 kg Rolled boneless lamb shoulder
- 1 garlic bulb
- 5 shallots
- 12 g Fresh rosemary
- 12 g Fresh thyme
- ½ cup beef stock
- Salt and freshly cracked black pepper
Instructions
- Preheat the oven to 220C/425F and prep the remaining ingredients. Cut the shallots into halves and the garlic bulb into two width-wise. You do not need to peel the garlic and shallots. Place the shallots and half of the garlic bulb in the casserole dish along with thyme and rosemary. Reserve the remaining garlic and some few springs of rosemary and thyme for later.You do not need to unroll the lamb before cooking as it can be cooked with the strings tied.
- Place the lamb on a chopping board and rub olive oil all over it, then proceed to season generously it with salt and black pepper.
- Place the lamb skin side up and over the aromatics, then sprinkle the remaining garlic, rosemary and thyme over the lamb. Pour the beef stock at the bottom of the pot, cover the pot with its lid and place it in the oven. Reduce the temperature to 170C/340/ gas mark 3 and roast for 3 hours for tender pull apart meat or as specified on the label of the meat packaging. 30 minutes before the end of the cooking time, remove the lid of the pan/dish and allow it to cook in the oven for the remaining time.
- Remove the lamb from the oven, transfer the roasted lamb to a warm plate/platter and rest for at least 20 minutes covered with an aluminium foil before carving.
Notes
How to make lamb gravy
Skim off excess fat from the top of the juice in the pot. You can also, remove the remaining vegetable using a slotted spoon if you don’t want garlicky gravy.
Place the pot on medium heat, add about 1 ½ tablespoon of flour to the pan and whisk to combine. Gradually add about 1 cup of stock to the roux until fully incorporated. Cook for another 2 to 3 minutes until the desired thickness is achieved.
Check for salt and pepper and adjust to taste. Take it off the heat and pass through a fine sieve for a smooth and silky gravy. Pour it into a gravy boat and serve over carved or pulled lamb along with vegetables.
Nutrition
Calories: 242kcalCarbohydrates: 7gProtein: 33gFat: 8gSaturated Fat: 3gCholesterol: 101mgSodium: 173mgPotassium: 653mgFiber: 2gSugar: 3gVitamin A: 232IUVitamin C: 8mgCalcium: 56mgIron: 4mg
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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