Slow Cooked Roast Lamb Shoulder
Can you believe it’s almost Eid? Really? How quickly did that come round?! Is it just me that feels like Ramadan Eid was just yesterday? Guess what? It’s our wedding anniversary on Eid too! I’m not sure how I feel about that.. Well I kinda do actually. It would be fab to get a mini break from the day and slip out for an hour! However if there happens to be a slow cooked roast lamb shoulder on the table, i could be tempted to stay in all day. 😉
It’s also my sons birthday during that same week. My little boy (aka the light of my world) will be turning 5. Every parent says it but seriously, where did the time go? He is so much fun, so animated, so clever and of course, so cute.
I could talk about my kids all day but I think i need to get back to the roast shoulder of lamb. This is a recipe I have been making for several years. When I would make roasts before, I used to make roast leg of lamb but I much prefer shoulder now. It is much more moist and the tender, juicy meat just falls off the bone. I always serve this with my better then aunt bessies potatoes (For real!! – recipe coming soon), Yorkshire Puddings – i always make my own, Gravy ( used ready made on this occasion, yes i know it is really easy to make), and Veg.
This is a meal, I used to make with my mum, so i always think of her when i am making it. Before i was married, sunday used to be family day and we would all gather at my mums to eat. Needles to say, i really miss it and get jealous when I think about it every week! As the number of family members (Kids) have increased, the house has gotten busier and busier and now it is oh so loud and crowded on a Sunday. It is actually a bit overwhelming to walk in to the house (I have done a handful of Sundays since I got married), when it’s that packed because I am not as used to it as the rest of the family are. Not long after I arrive though, I am shouting as loud as they all are (Just to be heard, of course!).
By the way, we have dramatically cut down on our meat intake! We had meat once this week and I can see that turning into once a month soon. More on that soon! 🙂 This meal is great served with these roast potatoes.
- 4lb lamb shoulder cleaned
- 5 tbsp Colemans or Wholegrain Mustard
- 5 - 10 Green Chillies (Depending on your taste)
- 1 tbsp dried Oregano
- 1 tbsp Ginger crushed
- 2 tbsp Olive Oil
- 1/2 - 1 tbsp salt (I use 1/2 tbsp Maldon Sea Salt flakes)
- 1 tbsp black pepper
- Squeeze of Honey (Optional)
- 2 tsp Cumin Powder
- 1 tsp Coriander Powder
- 10 sprigs rosemary
- 3-4 sprigs lemon thyme (Optional)
- 2 heads garlic with bottom sliced off, plus 4 cloves sliced finely
- Between 1 - 3 days before you want to cook the lamb shoulder, you can marinade it.
- In a blender/food processor combine the Mustard, Green Chillies, Oregano, Ginger and pulse till it has become a paste.
- Cut a large piece of cling film (large enough for the shoulder to be wrapped in).
- Make incisions all over the shoulder using a small knife.
- Massage the olive oil into the leg.
- Sprinkle with the salt and pepper.
- Put a little rosemary, lemon thyme (if using) and thin slices of garlic in each of the incisions.
- If you are using the honey, mix it into the paste along with cumin and coriander.
- Now pour the paste over the shoulder and massage it in.
- Wrap tightly in cling film and pop into the fridge.
- On the day of making, preheat the oven to Gas Mark 9.
- Unwrap the shoulder and put into a large oven tray with the whole garlic underneath it.
- Cover with 2 pieces of foil.
- Turn the heat down to Gas Mark 3.
- Slow cook for 3 hours and 15 minutes.
- Remove the foil and turn the heat back up to Gas Mark 7.
- Cook for a further 15 - 20 minutes.
- Remove from the oven and cover loosely with foil. Allow to stand for 30 minutes.
- Serve with roast vegetables, gravy and yorkshire puddings.