Roasted Lamb Shoulder

Name: Roasted Lamb Shoulder
Cuisine: British
Ingredients: 4-6 lamb bones; Sprig fresh thyme, leaves only; Sprig rosemary, leaves only, chopped; 2 Bay leaves; 2 garlic bulbs, cut in half; 6-8 fresh sage leaves, finely chopped; 3 tbsp olive oil; 3 tbsp corn oil; 150 ml white wine; 400 ml hot water; 1 kg-2kg of lamb shoulder, bone-in; to taste Salt

Rae @LoveRae

Came out really good. The meat was soft and tender, the flavours were great. Well worth the 5 hours of cooking and preparing.

Rae @LoveRae

Came out really good. The meat was soft and tender, the flavours were great. Well worth the 5 hours of cooking and preparing.

Saved

Ingredients

4-6lamb bones
Sprigfresh thyme, leaves only
Sprigrosemary, leaves only, chopped
2Bay leaves
2garlic bulbs, cut in half
6-8fresh sage leaves, finely chopped
3 tbspolive oil
3 tbspcorn oil
150 mlwhite wine
400 mlhot water
1kg-2kg of lamb shoulder, bone-in
to tasteSalt

Saved

Steps

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.

Saved

Cooksnaps

Saved

Rae @LoveRae

on July 03, 2019 13:26

I enjoy making and trying new food from all over the world. I recently changed my eating habits and began eating healthier and as such a lot of the recipes I add will be healthy recipes to lose weight.Cookpad is my online recipe diary. I'm happy to share the recipes I cook for my family and myself with the online community.