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Slow Cooked Lamb Shoulder being shredded with a fork

Slow Cooked Lamb Shoulder

Safira
I love a Slow Cooked Lamb Shoulder and it is pretty simple to make and loved by all. What's not to love? Delicious, juicy, moist, falling off the bone meat that is infused with Herbs and Garlic.
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Cook Time 3 hours 20 minutes
Total Time 3 hours 20 minutes
Course Dinner, Roast Dinner, Sunday Roast
Cuisine british
Servings 4
Calories 852 kcal

Ingredients
  

  • 3.5 - 4 lb Lamb Shoulder
  • 3 tbsp Olive Oil
  • 3 tbsp Colemans Mustard
  • 1 tbsp Oregano Dried
  • 1 tbsp Thyme Leaves Optional
  • 2 tsp Cumin Powder
  • Salt & Black Pepper
  • 10 Sprigs Rosemary
  • 4 cloves Garlic Sliced Finely
  • 2 heads Garlic Bottom sliced off
  • 1 large Red Onion Sliced
  • 200 ml Water

Instructions
 

  • Preheat oven to 240 C/220 Fan/Gas Mark 9. 
  • Rub the lamb with the olive oil, mustard, oregano, thyme, cumin, salt and pepper. 
  • Make incisions all over the lamb and stuff with Garlic and Rosemary. Add onion, and garlic to the roasting tin. Place the lamb shoulder on top. Pour water around.
  • Turn the heat down to 170 C/150 Fan/Gas Mark 3. 
  • Add 2 layers of foil on top of the roasting tin. Don't close too tightly. Place in the oven and roast for 2 hours 45 - 3 hours.  
  • Remove foil and turn the heat up to 240 C/220 Fan, Gas Mark 9. Roast for 20 minutes. 
  • Remove from the tin and cover loosely with the foil for 20 minutes before serving.

Notes

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. 

Nutrition

Calories: 852kcalCarbohydrates: 10gProtein: 109gFat: 39gSaturated Fat: 12gCholesterol: 343mgSodium: 506mgPotassium: 1695mgFiber: 2gSugar: 2gVitamin A: 34IUVitamin C: 7mgCalcium: 140mgIron: 11mg
Keyword Lamb Shoulder, Roast Dinner, Shoulder of Lamb, Sunday Dinner
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