Slow Roast Lamb Shoulder16th March 2018 Parson's Nose
As the ground begins to thaw and signs of the changing seasons blossom into sight, spring lamb is very much back on the menu!
A staple for Easter Sunday with the family or a summer BBQ with friends, lamb is a sunshine food and adapts so well to a whole host of different flavourings. Whether you keep in classic with garlic, rosemary & anchovy, or spice it up with an Indian spice paste or punchy rose harissa, it’s going to taste ruddy delicious.
A leg of lamb is the classic roasting joint, however the shoulder makes for a really great alternative. Preferring a low and slow cook, the end result is meltingly tender meat that is packed full of flavour. I’ve given you a very basic and simple recipe below but feel free to experiment and add whatever flavourings you like!
1 whole lamb shoulder at room temperature
1 jar Parson’s Nose lamb stock
1/2 bottle good white wine at room temperature
1 garlic bulb
1 large sprig rosemary
2 tbsp sea salt flakes
2 tbsp flavourless oil
Serves 4-6 people
1 – Pre-heat the oven to 200 degrees centigrade. Unwrap your shoulder of lamb and massage the oil into the meat, taking care to cover the whole joint.
2 – Take a large deep-sided roasting tray and place the lamb in the centre. Season the joint with the sea salt flakes.
3 – Roughly chop the onion and break the garlic bulb into cloves and scatter around the lamb with the rosemary.
4 – In a jug, combine the stock with the white wine. Add to the roasting tray until it is filled roughly half way. Depending on the size of your tray, this may use all of the liquid or you could have some left over – either is fine.
5 – Cover the tray with foil and place into the oven. Immediately drop the temperature to 160 degreed centigrade.
6 – After around 1 hour 30 minutes, remove the tray from the oven and flip over the joint. If you have any wine/stock left over, add this to the tray. If it’s starting to look quite dry, top up the tray with a wine glass full of water. Replace the foil and put back into the oven.
7 – Repeat this process another two times, flipping the joint over and adding more liquid until the meat is virtually falling off the bone. It should take around 4 – 4.5 hours to reach this stage. Once you are happy with the meat, flip it so it is presentation side up in the tray, remove the foil and put it back into the oven to crisp up for roughly 15-20 minutes. You want the lamb to have a lovely golden brown colour and a slightly crispy outer layer.
8 – Strain off the cooking juices to make a delicious gravy or sauce and serve immediately.