Slow roasting has to be one of my favourite ways to cook a meat joint. Not only does it produce melt in the mouth juicy and succulent meat but it makes the house smell amazing all day. It may seem like a long time to wait for your dinner but it really is worth it. This is a fantastic recipe to have for lazy weekend lunch and is perfect for sharing with family and friends. Whilst it is cooking away in the oven it gives you plenty of time to be preparing your side dishes. I served my lamb with an assortment of roasted vegetables and also made a red wine gravy from the juices and it was divine.
Some points to note…
If you would like to serve a gravy with your lamb then this can easily be made from the pan juices. Remove the lamb shoulder from the roasting tray and place onto the serving board ready for carving. Drain any excess fat from the tray (into a container as opposed to down the sink) leaving all the dark licquer, meaty bits, onions and garlic. Place the tray onto the hob on a moderate heat and add a large glass of red wine and simmer for 5 minutes. Make sure you keep stirring the gravy to mix in all the juicy bits from the bottom of the tray; you should also give the onions and garlic a good squash with your spoon to get out all the juices. Pass through a sieve and you have a beautiful glossy gravy to serve with your lamb.
I used a small shoulder joint and that easily provided enough meat for a main course for two and then leftovers for the next day. I would recommend that you have a chat with your butcher about how many people you are feeding (and how good an appetite they have!) and they will be able to recommend a suitable sized piece of meat for you. Remember that the larger the shoulder the longer it will take to cook.
Slow Roasted Shoulder of Lamb
Preparation Time: 10 minutes
Cooking Time: 4 hours
Total Time: 4 hours 10 minutes
Small shoulder of lamb
3 red onions
2 heads garlic
4 sprigs rosemary
1. Pre heat the oven to 170C.
2. Cut the onions in half and peel off the skin.
3. Place the onions in the base of a roasting tray so that they form a shelf for the lamb.
4. Cut the garlic heads in half and scatter half around the onions along with half the rosemary.
5. Place the lamb on top of the onions; add the remaining garlic and rosemary then season.
6. Cover the roasting tin in foil and place into the oven.
7. Cook for 4 hours until the meat is soft and tender and can be pulled apart with a fork.
8. Serve hot and enjoy.
If you find you have any leftovers then look out for our blog on Monday where we will be providing a recipe for lamb ragu.
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