Slow roasted lamb shoulder
Slow roasted lamb shoulder

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, slow roasted lamb shoulder. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

This slow cooked lamb shoulder will be the juiciest, most incredible lamb roast you have ever had! A brilliant lamb shoulder roast recipe from Jamie Oliver. This slow cooked lamb shoulder is just the best served with mash and seasonal greens.

Slow roasted lamb shoulder is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Slow roasted lamb shoulder is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have slow roasted lamb shoulder using 15 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Slow roasted lamb shoulder:
  1. Get The lamb
  2. Take 1 kg rolled lamb shoulder
  3. Take 6-8 rosemary stalks (leaves removed)
  4. Prepare 3-4 cloves garlic
  5. Prepare 2 tbsp English Mustard
  6. Prepare Olive oil
  7. Take Seasoning
  8. Take The gravy
  9. Prepare 4 white onions, peeled and sliced thickly into rounds
  10. Take 8-10 garlic cloves, whole, unpeeled
  11. Get Drizzle of balsamic vinegar
  12. Take Salt and pepper
  13. Take 200 ml water
  14. Get Tbsp plain flour
  15. Take Splash red wine

Served with an easy cider gravy this succulent lamb is a real crowd-pleaser. This perfectly-tender lamb is drenched in a sweet and slightly sour sauce, providing a welcomed acidic balance to the rich meat. I love that you can plonk it in the oven early in the morning, and forget about it for four hours. It emerges moist and so tender it just falls off the bone.

Instructions to make Slow roasted lamb shoulder:
  1. Preheat over to 200 degrees. Then slash the lamb all over, to create little pockets for flavour.
  2. Add the rosemary leaves and 3/4 cloves of garlic to a pestal and mortar and bash into a pulp. Add 2tbsp olive oil and the English mustard and combine to make a thick paste. Season well.
  3. Rub the paste into the lamb, ensuring it gets into all of the slashes.
  4. Peel and thickly slice the onions and add to a deep baking tray, with the remaining garlic cloves, any remaining rosemary sprigs, a drizzle of balsamic vinegar and 200ml boiling water. Place the lamb on top.
  5. Roast in the oven for 20 minutes at 200 degrees C.
  6. Remove from the oven and cover the tray in 2 layers of kitchen foil. At the same time, reduce the oven temperature to 160 degrees C.
  7. Return the lamb to the oven and cook for 4 hours.
  8. Remove from the oven, transfer the meat to a plate and cover again with tin foil to rest.
  9. Meanwhile make the gravy by discarding the garlic skins and rosemary stalks from the roasting tray, skimming off any fat from the lamb and returning the tray to the hob, over a high heat, mixing the contents well.
  10. Stir in the flour and cook for two minutes. Then add a good splash of wine, along with 300 ml of boiling water and cook on a low heat for 15 minutes, stirring regularly to break down any lumps, until it thickens.
  11. Meanwhile, remove the lamb from the foil and shred using two forks. Serve with potatoes and green veg, or anything else you fancy.

The lamb is stuffed with garlic cloves and lardo. Roasted lamb shoulder that's meltingly tender and then finished under the broiler until crisp and golden brown. To make his outstanding, falling-apart-tender lamb shoulder, Peter Hoffman, chef at NYC's Back Forty and Back Forty West, coats it with spicy harissa. What temperature to slow roast lamb shoulder? I find this gives the perfectly melting and soft lamb shoulder that you're looking for.

So that’s going to wrap this up with this exceptional food slow roasted lamb shoulder recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!