Introduction
Slow-roasting lamb shoulder is a method that transforms a tough cut of meat into a succulent and tender dish. This recipe guides you through the process to achieve fall-apart perfection, enhanced by a flavorful marinade and served with a rich jus. Ideal for gatherings or special occasions, this dish pairs well with roasted vegetables or Greek lemon potatoes for a complete meal.
Detailed Ingredients with measures
1.6 – 2.2kg / 3.2 – 4.4lb lamb shoulder, bone-in
2 cups water
1 brown onion (unpeeled), cut into 6 wedges
**MARINADE**
2 1/2 tsp fresh rosemary, chopped (finely)
1 tbsp dried oregano
2 garlic cloves (big!), finely chopped
1 tsp salt, kosher or cooking salt (or 3/4 tsp table salt)
1/2 tsp black pepper
1/4 cup extra virgin olive oil
**JUS, FOR SERVING**
1 tsp cornflour / cornstarch
1/4 cup water
1/4 tsp salt
Prep Time
Preparation time for this recipe ranges from 2 hours to 24 hours, depending on whether you marinate the lamb. For optimal flavor, marinating overnight is recommended.
Cook Time, Total Time, Yield
Cook time includes 45 minutes of initial roasting at a high temperature, followed by 12 hours of slow-roasting at a lower temperature. The total time will be approximately 12 hours and 45 minutes, with a yield of approximately 6 to 8 servings, adjusting based on appetites. Allow for about 300g/10oz of lamb per person for average eaters or up to 500g/1lb for larger appetites.
Detailed Directions and Instructions
Preheat Oven
Preheat your oven to 230°C / 450°F (or 210°C if using a fan oven).
Prepare Marinade
In a small bowl, combine the chopped fresh rosemary, dried oregano, finely chopped garlic, kosher salt, black pepper, and extra virgin olive oil. Mix well to create a marinade.
Marinate Lamb
Rub the marinade all over the surface of the lamb shoulder, ensuring it gets into all the cracks and crevices for maximum flavor. If time allows, let the lamb marinate for at least 2 hours on the counter or up to 24 hours in the refrigerator.
Prepare Roasting Pan
In a roasting pan, scatter the unpeeled onion wedges across the bottom. Place the marinated lamb shoulder on top of the onions and pour the 2 cups of water into the pan.
Initial Roasting
Roast the lamb uncovered in the preheated oven for 45 minutes.
Slow Roast
Reduce the oven temperature to 100°C / 210°F (for both fan and standard ovens). Cover the lamb tightly with baking paper followed by a double layer of foil to prevent evaporation. Roast for an additional 12 hours, preferably overnight.
Check Meat Tenderness
After the slow roasting time, check the lamb by testing it with two forks. The meat should easily fall apart. If it’s not tender, re-cover and return to the oven.
Remove Lamb
Once tender, carefully remove the lamb and place it on a large dish. Cover it loosely with foil to keep it warm. It will remain warm for 2 to 3 hours.
Prepare Lamb Jus
Strain the liquid from the roasting pan into a saucepan. Bring the liquid to a boil, then reduce to a simmer over medium-high heat until it reduces to 1 cup (approximately 250ml).
Thicken Jus
In a separate bowl, mix the cornflour with 1/4 cup of water until smooth. Gradually pour this mixture into the simmering jus while stirring continuously. Cook for an additional minute or two until the sauce thickens to a syrup-like consistency. Season with salt and pepper to taste.
Serve Lamb
Serve the slow-roasted lamb alongside the jus. Use tongs to tear the meat apart instead of carving with a knife. Consider pairing the lamb with Greek Lemon Roasted Potatoes or Roasted Vegetables for a complete meal.
Notes
Serving Portions
Plan for approximately 300g / 10oz of lamb per person for regular eaters and 500g / 1lb for larger appetites. This measure refers to the raw, bone-in weight of the lamb. Expect about a 30% weight loss after cooking.
Lamb Shoulder
Lamb shoulder is a tougher cut that requires extended cooking for the meat to become tender. You won’t need a knife to carve this; the meat can be pulled apart using tongs. Cooking time remains consistent regardless of the shoulder size, but smaller shoulders (around 1.2kg / 2.4lb) may cook slightly faster.
Water for Braising
Only water is necessary for the braising liquid since the lamb will impart plenty of flavor during the cooking process.
Onion in Roasting Pan
The onion serves to elevate the lamb, promoting even cooking while adding flavor to the braising liquid. Keeping the skin on helps it hold together, as it will be strained out later.
Marinating Tips
Due to the long cooking time, the lamb essentially marinates while it cooks. However, marinating beforehand can enhance flavor for those with a discerning palate.
Oven Temperature Note
It is advisable to use the same temperature for fan and standard ovens while slow cooking at low temperatures.
Timing for Reheating
For lunchtime servings, slow roast overnight, so it finishes around 9 am. The lamb will remain warm covered in foil for several hours. For dinner servings, cool the lamb to room temperature post-cooking, refrigerate, and take it out 3 hours prior to reheating at 150°C / 300°F for 1 hour.
Storing Cooked Lamb
Cooked lamb can be stored in the refrigerator for 4 to 5 days or in the freezer for up to 3 months. The lamb is best consumed within 24 hours, but remains nearly as good for 2 to 5 days.
Cook techniques
Marinade Preparation
Mix the marinade ingredients in a small bowl. Rub the marinade thoroughly over the lamb, ensuring it penetrates into all the crevices.
Marinating Time
Marinate the lamb for a minimum of 2 hours at room temperature or up to 24 hours in the refrigerator for more developed flavors.
Preparing the Roasting Pan
Scatter onion wedges at the base of the roasting pan to elevate the lamb and enhance cooking efficiency. Place the marinated lamb on top and pour water into the pan.
Initial Roasting
Roast the lamb uncovered at 230°C / 450°F for 45 minutes to develop a nice crust.
Slow Roasting
Lower the oven temperature to 100°C / 210°F and cover the lamb tightly with baking paper and foil. Roast for 12 hours for tender, fall-apart meat.
Checking Doneness
Using two forks, test the side of the lamb. It should be tender and easily pull apart; if not, return to the oven covered until ready.
Resting the Lamb
Transfer the lamb to a dish and cover it loosely with foil to keep warm. The lamb will stay warm for 2 to 3 hours.
Making the Lamb Jus
Strain the liquid from the roasting pan into a saucepan. Bring to a boil and reduce until it reaches 1 cup. Thicken with a mixture of cornflour and water.
Serving the Lamb
Serve the slow-roasted lamb with the jus. Use tongs to tear the meat apart instead of carving.
FAQ
What is the best cut of lamb for this recipe?
The best cut for this recipe is bone-in lamb shoulder, which is a tougher cut that becomes tender when slow-roasted.
How long should I marinate the lamb?
You can marinate the lamb for a minimum of 2 hours on the counter or up to 24 hours in the refrigerator for enhanced flavor.
Why do I need to cover the lamb during slow roasting?
Covering the lamb prevents moisture from escaping, ensuring the meat stays juicy and tender.
Can I use lamb leg instead of shoulder?
No, this recipe is specifically designed for lamb shoulder. For lamb leg, a different cooking method is recommended.
How long will cooked lamb stay fresh?
Cooked lamb can be stored in the refrigerator for 4 to 5 days or frozen for up to 3 months.
What is the best way to reheat cooked lamb?
Reheat covered in the oven at 150°C / 300°F for about 1 hour for best results, or use a microwave for a quicker option.
Conclusion
Slow roasting lamb shoulder creates a wonderfully tender and flavorful dish that’s perfect for gatherings or family meals. The marinade adds depth, while the long cooking time ensures the meat is succulent and easy to pull apart with tongs. The jus complements the lamb beautifully, making this a delightful choice for any occasion.
Herb-Crusted Roasted Vegetables
Pair your lamb with a variety of seasonal vegetables, such as carrots, potatoes, and zucchini, tossed in olive oil and herbs for a vibrant side dish.
Garlic Mashed Potatoes
Creamy garlic mashed potatoes are a decadent side that works well to balance the rich flavors of the lamb.
Greek Salad
A fresh Greek salad with cucumbers, tomatoes, olives, and feta cheese provides a refreshing contrast to the rich lamb.
Quinoa Salad with Lemon and Feta
A light quinoa salad with lemon vinaigrette and crumbled feta adds a nutritious and flavorful option that pairs well with the lamb.
Mint Yogurt Sauce
A cooling mint yogurt sauce drizzled over the lamb can enhance its flavors and add a refreshing element.
Roasted Garlic Bread
Serve roasted garlic bread for a delicious way to soak up the jus and add a crunchy texture to your meal.
