Rustic Cut Roasted Lamb Shoulder Recipes

SLOW ROASTED ROSEMARY GARLIC LAMB SHOULDER

Steps:

• Preheat oven to 240°C/465°F (220°C fan forced).
• Rub the lamb with the olive oil, salt and pepper.
• Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb. (See photo in post and video
• Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!)
• Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.
• Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 180°C/350°F (160°C fan).
• Slow roast, covered: Roast, covered with the foil, for 3 hours. (Note 1 for different sizes).
• Brown it, uncovered: Remove foil, check to ensure there's still liquid in the pan. If not, add 3/4 cup water (otherwise onion/garlic will burn). Turn up the oven to 220°C/425°F and roast for a further 20 to 30 minutes, until the skin is browned and crisp.
• Check if ready: By now, you should be able to part the meat with two forks - if not, just cover and return to oven at 180°C/350°F (160°C fan) until you can do so.
• Rest: Remove lamb from the roasting pan and transfer to a plate. Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to reheat).
• Serve with gravy (below). If you want to go all out, make Duck Fat Potatoes or Super Crispy Roasted Potatoes!

RUSTIC-CUT ROASTED LAMB SHOULDER

Steps:

• Toss all ingredients except the stock and dried porcini together in a bowl large enough to hold them comfortably. Cover and refrigerate overnight, tossing several times. Let stand at room temperature 1 hour before roasting.
• Bring the stock to a boil in a small saucepan. Remove from the heat, toss in the porcini, and let steep until softened, about 20 minutes. Scoop out the porcini and rinse them lightly to remove sand and grit. Strain the soaking liquid through a coffee filter, or carefully pour it off into a small bowl, leaving the sediment behind.
• While the mushrooms are soaking, preheat the oven to 475° F. Turn the lamb and marinade ingredients into a roasting pan large enough to hold them in a single layer. (A 16 × 13-inch roasting pan works well.) Add the mushrooms and their soaking liquid. Cover with aluminum foil and roast 30 minutes.
• Remove the foil, season lightly with salt and pepper, and roast until the meat is tender, about 1 hour. Turn the pieces of lamb and baste them several times as they cook.
• Using a slotted spoon, transfer the meat to an ovenproof serving dish. Set the roasting pan over high heat, bring the liquid in the pan to a boil, and boil until the liquid is slightly syrupy, about 15 minutes. Strain the juices into a bowl, pressing on the vegetables to extract as much liquid from them as possible. Spoon off the fat from the surface of the juices and pour the remaining liquid over the meat. Return the lamb to the oven and roast, turning the meat frequently, until very tender and well browned all over, about 15 minutes.

SLOW-ROASTED LAMB SHOULDER

Steps:

• In a food processor, pulse together the pitted olives, garlic, cured lemon slices, olive oil and herbs to form a rustic paste. Be careful not to overprocess; you want the paste to stay a bit coarse.
• Preheat the oven to 325 degrees F. Open the lamb shoulder up on a cutting board and use a sharp knife to trim and score the flesh. Season the inside with salt. Rub the inside of the lamb with the seasoning paste. Carefully roll the lamb tightly and truss, or tie, with butcher's twine. Season the outside of the roast with salt and pepper. Place the roast on a wire rack set inside a deep roasting pan. Roast the shoulder in the preheated oven for 1 hour 25 minutes.
• After 1 hour 25 minutes, remove the lamb from the oven and check the internal temperature of the roast with a metal probe thermometer the inside should read between 145 and 150 degrees F. If the temperature is lower, return the lamb to the oven and keep cooking until the desired internal temperature is reached.Once the lamb is cooked, set it aside in a warm place to let it rest for at least 15 minutes before slicing and serving. Carefully remove the butcher's twine. With a sharp knife, carve the shoulder into thin slices. Arrange on a serving platter, season with coarse sea salt if you like, and serve immediately.