Lamb shoulder tips

Poppy

Poppy

Poppy

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Joined
22 May 2004
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1,189
Hey guys!

Me and the missus have decided on lamb for Christmas dinner. In the freezer i've got a 2.5kg lamb shoulder.

How would you cook it? I'm thinking a nice 4 hour slow roast but not very experienced in cooking roast lamb.

Any helpful tips much appreciated, cheers and merry Christmas! :D
 
Stab it a few times and shove some chopped garlic cloves in the holes. Smother it in tomato purée, few twigs of rosemary and low and slow in the oven. Any juices and tomato that runs off in the pan use to make an awesome gravy.
 
I quite like just putting it in a heavy roasting pot with a few bulbs of garlic. Pour in a couple of bottles of San Miguel, top up with water to cover the leg and cook (covered) on a low heat for about 6 hours.

And a plus point of this is the liquid left over makes a lovely base for a soup.
 
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Hi guys, did the slow roast Jamie Oliver recipe today, absolutely amazing! Even my part time vegetarian girlfriend enjoyed it! Thanks all!
 
I seared mine in the pan, then chopped some rosemary on a chopping board, spread it out, then rolled the lamb joint over it so it was covered in the stuff, salt, pepper. I then put a whole garlic clove broken up, a roughly chopped chunky onion (wanted to add celery and carrot), thyme, red wine, then roasted for 2 hours at 180c, made for lovely pink seasoned lamb. After cooking I let it rest for 20 minutes, then made a gravy with some flour, more red wine, and the roasting juices, strained, lovely!
 
Capers are an acquired taste lol. I think anchovies and capers work really well with lamb, but I don't have either in my house.
 
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