Recipes for shoulder of lamb.

Get some Harissa paste from a supermarket and marinade the lamb overnight with it. Slow roast the lamb and serve with couscous and a mint, yoghurt and coriander sauce.
 
Spike with rosemary and garlic place on bed of stock vegetable and slow roast for 4-8hours.
Then serve with all the roast trimmings.

I don't understand why this country is scared of slow roasting. It gives the tastiest nicest meat ever.

Oh yes harrisa works so well

slightly alter the way you cook it, but one of my all time fav dishes rather than boning and dicing cook whole.

Harrisa, apricot and lamb stew
Harrisa paste, one jar (found by the spices/herbs, Salisbury's deff sell it)
Lamb neck or beef braising steak.
1 bag of finely chopped dried apricots.
1 can chopped tomatoes
1 onion
1 can water
Cous Cous
1 Stock cubes
Salt
Pepper
Optional extra chilli.

Method:
1) dice the lamb into inch cubes, mix the entire jar of Harrisa paste and leave to marinade for at least 10mins.
2) peel and dice the onion add to a frying pan and fry until translucent
3) add the lamb to the onions and fry for two mins.
4) Take the lamb and onion and place in and oven proof dish (wich needs a lid or foil)
5) add the tomatoes, water, 1 stock cube, apricots
6) place in an oven at 160, for at least 2 hours. Uncover for the last 30mins. (Longer the better - covered)
7) when you want to serve, boil some water in a kettle.
8) in a bowl add the cous cous and crumble in a stock cube.
9) pour over the water freshly boiled for the kettle, stir and cover, leave for 5mins. its one part cous cous to 2 parts water
10) serve

Now that is an amazing recipe. The longer you cook it for the better 2hrs +. But 5hrs if you have time.
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140 - cover till the last 30-45mins.
Although if you are only going to cook it for 3 hours you can get away with not covering it.
 
I'd slow roast it like AH2 suggests. I'd then serve with it with new potatos, roasted onions, garden peas and mint gravy (made with the lamb fat). I'd also pour over some mint sauce too, but then I bloody love the stuff.
 
Azagoth said:
I'd also pour over some mint sauce too, but then I bloody love the stuff.
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Toi right. mint sauce goes with all roasts regardless of meat, sane as yourkshires.

But mint is great.
Mint sauce, mint and peas, mint chocolate, mint ice cream.. Umm mint... The best herb ever.
 
Tefal said:
So guys anyone know any good uns?
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Chop it up , chuck it in a pot, chuck some onions, carrots, black pud & tatties on the top, salt & pepper it a little then fill with stock just to cover

cook on gas 2 for 2 hrs then turn the gas up to 5 for another 1/2 hr to 1 hr or until the tatties are a little crispy
 
Did a shoulder of lamb last weekend - Just simply slow roasted it at 150 for about 4 hours with a bit of garlic... (First 20 mins at 240)...

Lovely!!!... Had the rest in a stir-fry during the week...

OMNOMNOMNOMNOM....
 
As others have said definitely slow roast it with rosemary and garlic (at least 5 cloves).

Make sure you make the gravy in the roasting dish, it can be the best part of the meal!
 
Had a lovely piece of slow cooked lamb the other week in a pub, with a small amount of gravy and then smothered with cranberry sauce. I'm going to make it tomorrow, although i'm finding it hard to gind a recipe for some gravy. Just going to stick an onion or two, maybe some red wine, stock and thyme in?
 
My mother does it stuffed with chunks of garlic and coated in tomato purée and rosemary. The juice it leaves then goes and makes an awesome gravy.

...as others have said I just noticed...
 
Pretty much been covered - lamb is excellet slow roasted. Either a british way (garlick, rosamery and something (mustard, etc.)) or spiced in some fasion (Harissa, or some indian styled spice rubs).

(Excuse spelling, muchos beer)
 
AcidHell2 said:
140 - cover till the last 30-45mins.
Although if you are only going to cook it for 3 hours you can get away with not covering it.
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it weighs 0.576kg So what kind of time to cook would you say ?

* I R cooking noob, so don;t want to mess this up :p
 
AcidHell2 said:
I don't understand why this country is scared of slow roasting. It gives the tastiest nicest meat ever.
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Agree with you.

I always slow roast the cheaper cuts of meat. This way you get the best flavour juices for the gravy.

Brisket of beef has the best flavour of all beef cuts, if you slow roast it in 1/2 pint of water sealed in foil.
 
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