Slow Cooked Lamb Shoulder
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.
Ingredients
Lamb Marinade
- 5 lb Lamb Shoulder
- 4 tablespoon Olive Oil
- 8 Garlic Cloves Crushed
- 2 inches Ginger Crushed
- 2 Green Chillies Crushed (optional)
- 3 tablespoon Mustard English
- 1 tablespoon Mint Paste
- 2 tablespoon Dry Oregano Optional
- 1 teaspoon Fresh Thyme Leaves Optional
- 2 teaspoon Cumin Powder
- 2 teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 1 Lemon Juice only
- Salt & Pepper
For the Incisions
- 2 cloves Garlic finely sliced
- Few Sprigs Rosemary
For the Tin
- 2 large Red Onions Sliced into wedges
- 2 heads Garlic bottom sliced off
- 250 ml Lamb Stock or Water
Instructions
- Preheat oven to 240 C/220 Fan/Gas Mark 9.
- Rub the lamb with the olive oil, garlic, ginger, green chilli, mustard, mint, oregano, thyme, cumin, coriander, turmeric, lemon and salt and pepper.
- Make incisions all over the lamb and stuff with Garlic and Rosemary.
- Turn the heat down to 170 C/150 Fan/Gas Mark 3.
- Add onion, and garlic to the roasting tin. Place the lamb shoulder on top. Pour water around. Season some more.
- Add 2 layers of foil on top of the roasting tin. Don't close too tightly. Place in the oven and roast for 4 - 5 hours. Check midway and add more stock if needed.
- 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
HOW LONG TO COOK LAMB SHOULDER
I prefer to slow cook lamb shoulder and as such the temperature I cook at is Gas Mark 3/170C. For a 1 KG Shoulder - 3 hours. For a 2 KG Shoulder - 4 - 4.5 hours.Expert Tips and Notes
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.
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.
How to make 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 tablespoon 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.
Variations
Herbs- You can add any herbs that you like to this recipe. Oregano, Thyme and Rosemary may feel out of place with the other spices but it works really well. You can skip them if you prefer. Flavourings - You can skip the herbs and rub over some Tandoori Paste or Harissa if you like. I love Rose Harissa. Ground Spices - You can add other spices such as Coriander Powder, Paprika. Spice Rub - You can also make a spice rub by roasting full spices such as Coriander Seeds, Cumin Seeds, Dry Red Chillies, Black Peppers and then grinding down with some Garlic and Onion to form a paste.How long does it take to roast a lamb shoulder?
You can roast it as above at a lower temperature or at a higher temperature (200 C/Gas Mark 6) for 45 minutes - 1 hour per kilo. Then add an additional 15 minutes at a higher temperature - 225C/Gas Mark 8.Can you overcook lamb shoulder?
Not really. You will know it is cooked when it can be easily shred with a fork. Baste regularly and top the stock up if needed.Nutrition
Calories: 475kcalCarbohydrates: 17gProtein: 50gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.002gCholesterol: 152mgSodium: 536mgPotassium: 885mgFiber: 5gSugar: 5gVitamin A: 103IUVitamin C: 26mgCalcium: 112mgIron: 6mg
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