Shoulder of lamb

Shoulder of lamb

£45.00

Shoulder of lamb is a flavorful cut that is ideal for slow roasting. Typically, it requires a cooking time of about 3 to 4 hours at a temperature of 150-160°C (300-325°F) to become tender and succulent. When serving, a portion size is often around 200-250 grams per person, depending on the appetite and accompanying dishes. This cut benefits from low and slow cooking methods, which allow the connective tissue to break down and impart rich flavors.

Weight: 2.5kg +/-

Categories:,

Description

Ingredients

  • 1.5 – 2 kg shoulder of lamb, bone-in
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
  • 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
  • 2 tablespoons olive oil
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper
  • Zest and juice of 1 lemon
  • 500 ml chicken or vegetable stock
  • Vegetables for roasting (e.g., carrots, potatoes, onions)

Instructions

  1. Preheat the Oven: Preheat your oven to 160°C (320°F).
  2. Prepare the Marinade: In a small bowl, combine the minced garlic, rosemary, thyme, olive oil, sea salt, black pepper, lemon zest, and lemon juice.
  3. Season the Lamb: Pat the shoulder of lamb dry with kitchen paper. Using a sharp knife, make a few small incisions all over the lamb. Rub the marinade thoroughly over the lamb, ensuring it gets into the incisions for maximum flavor.
  4. Prepare the Roasting Tray: Place the seasoned lamb in a roasting tray. Arrange your vegetables (carrots, potatoes, onions) around the lamb. You can drizzle a little olive oil over the vegetables and season them with salt and pepper.
  5. Add Stock: Pour the chicken or vegetable stock into the bottom of the roasting tray. This will help to keep the meat moist during cooking and can be used for gravy later.
  6. Roasting: Cover the tray loosely with aluminum foil to trap moisture. Roast in the preheated oven for about 3 to 4 hours, or until the lamb is tender and falling off the bone. Remove the foil in the last 30 minutes to allow the meat to brown nicely.
  7. Rest the Lamb: Once cooked, remove the lamb from the oven. Cover it loosely with foil and let it rest for at least 15-20 minutes. This helps the juices redistribute, making the meat tender and juicy.
  8. Serve: Once rested, carve the lamb and serve it with the roasted vegetables and pan juices. You can strain the juices and reduce them in a saucepan for a simple gravy.

Tips

  • Longer Cooking: If you prefer even more tender meat, you can cook it at a lower temperature (around 140-150°C) for a longer period (4-5 hours).
  • Leftovers: Any leftovers can be used in sandwiches, salads, or stews for the days following Christmas.
  • Pairing: Serve with your favorite sides such as mint sauce, gravy, or a fresh salad.