Slow Roasted Lamb Shoulder
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Slow Cooked Lamb Shoulder is the ultimate lamb roast
Being born into a foodie family, there is always a flurry of emails leading upto a Sunday Night Roast. It usually goes something like this:My brother (the “serious” foodie): Let’s do a standing rib roast. Dry agedfrom Victor Churchill (PS A gourmet expensive butcher in Sydney!)Me: That’s ridiculous. It will cost $100!Brother: If we’re gonna do a roast, we should do it right. I’m not doing alamb leg from Coles!Me: Who said you’re cooking? I’M the Roast Queen, remember?Brother: Self proclaimed titles carry no weight.Me: How about a slow cooked lamb shoulder?Brother: OK. That’ll do. I’ll do the sides.Sister: I don’t mind. Just tell me what I need to do.Mum: Send me a shopping list.And thus the roles and responsibilities for a Sunday Night Roast are set.
Serving: 398gCalories: 575cal (29%)Keywords: lamb shoulder, roast lamb shoulder, slow roasted lambDid you make this recipe?I love hearing how you went with my recipes! Tag meon Instagram at @RecipeTinEats.
Lamb Shank Recipes Allrecipes
Just Now Allrecipes.com Visit SiteLamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and redwine. Great served with polenta, or my family’s favorite–roasted garlicmashed potatoes–as you need something to soak up the wonderful sauce. Afantastic dish for company, as all the prep work is done at the beginning, andthen you just have to wait.Category: Lamb RecipesShow more
Slow Cooked Lamb With Garlic And Rosemary Donna …
7 hours ago Donnahay.com.au Visit Site2kg lamb shoulder, bone in. 18 single-clove garlic, unpeeled. 6 sprigsrosemary. 1½ cups (375ml) chicken stock. Preheat oven to 180°C (350°F). Placethe vinegar, ¼ cup (45g) sugar, oil, salt and pepper in a large bowl and stirto combine. Add the lamb and set aside to marinate for 20 minutes. Place thelamb…Category: Lamb RecipesShow more
Butterflied leg of lamb recipe delicious. magazine
7 hours ago Deliciousmagazine.co.uk Visit SiteStir in the sea salt flakes and set aside. Lift the lamb out of the marinadeand shake off the excess. Season the meat lightly with a little rosemary saltand some pepper. Heat a griddle pan over a high heat until smoking hot. Addthe lamb …Rating: 5/5(3)Category: Roast RecipesServings: 6-8Total Time: 2 hrs 35 mins1. Mix the garlic, chilli, rosemary, thyme, fennel seeds, lemon zest, lemonjuice, salt, pepper and olive oil in a shallow, non-metallic dish large enoughto hold the lamb. Add the lamb, turn to coat well in the marinade, then coverand leave in the fridge for up to 24 hours, turning now and then.2. For the slow-roasted tomatoes, heat the oven to its highest setting. Cut thetomatoes in half and lay them cut-face up in a lightly oiled, shallow roastingtin. Sprinkle each tomato with sea salt flakes and ground black pepper, thenroast in the oven for 15 minutes. Lower the oven temperature to 150°C/130°Cfan/gas 2 and roast for 1¼-1½ hours more (this depends on the size of yourtomatoes) until shrivelled and lightly browned but still juicy in the centre.Remove and set aside.3. When you’re ready to cook the lamb, heat the oven to 200°C/180°C fan/gas 6.For the rosemary salt, put the chopped rosemary into a mortar and bruise itwith the pestle. Stir in the sea salt flakes and set aside.4. Lift the lamb out of the marinade and shake off the excess. Season the meatlightly with a little rosemary salt and some pepper. Heat a griddle pan over ahigh heat until smoking hot. Add the lamb and sear over a medium-high heat for5 minutes on each side until nicely browned. Transfer the meat to a roastingtin and roast for 20-25 minutes, depending on how rare you like your meat andhow thinly it has been butterflied, or until it registers 55-60°C at itsthickest part on a digital probe thermometer.Category: Lamb RecipesShow more
Lamb shoulder is not as popular as lamb leg – and I truly do not understandwhy. It has more flavour and it’s far juicier. The only “downside” I can thinkof is that it needs to be slow cooked, it can’t be cooked hard and fast like aclassic Roast Lamb Leg that’s cooked until perfectly pink and juicy inside.On the other hand, because lamb shoulder is a juicier cut, it’s incrediblyforgiving so if it’s in the oven for too long, it’s still going to begloriously juicy.I love using the technique of stuffing rosemary and garlic into incisions toinfuse the meat with flavour. You can really only do this with rosemarybecause the sprigs are stiff enough to stick into the holes.And also it works well for this recipe because it is slow roasted – theflavours do not infuse as well into the meat with a traditional roast thatonly takes 1 1/2 hours or so. So take advantage of it in this recipe!OK, signing off! Love to hear if this makes it to your Sunday Night familydinner! – Nagi x* * *”