Lamb shoulder - I tend to cook Lamb Shoulder low and slow with one burst of high heat to colour it beautifully. The roasting time for slightly smaller/larger doesn't vary much. 20 minutes less/more - for 1 kg difference.
Foil - I tent the foil rather then press it down firmly.
Roast Potatoes - You can add these to the shelf underneath the lamb shoulder to cook whilst the lamb is cooking. The Yorkshire Puddings need the oven to themselves!
Incisions - Adding herbs and garlic into incisions in the lamb, helps to flavour it beautifully.
Salt - Season and season well!
Gravy from pan juices - Remove meat from tray and tilt the tin. The fat will separate from the juices and rest on top. Spoon off as much as you can but leave around 1.5 - 2 tablespoons. Scrape the tin to release any stuck bits. Place tray onto the hob over low heat. Once the juices sizzle, stir in 1 tbsp of Flour whisking fast. Add 500 ml hot stock and turn heat up. Allow to cook until it thickens. Turn heat down and allow to reduce a little.
Marinade - You can marinade the Shoulder up to 3 days in advance.
Fridge - If the lamb is in the fridge, remove from the fridge at least 1 hour before cooking.
Keyword Lamb Shoulder, Roast Dinner, Shoulder of Lamb, Sunday Dinner