12 Hour Lamb Shoulder Recipe

Slow Roasted Lamb Shoulder The Dinner Bite

WEBJan 29, 2021 · Preheat the oven to 220C/425F and prep the remaining ingredients. Cut the shallots into halves and the garlic bulb into two …

Rating: 4.9/5(13)
1. Preheat the oven to 220C/425F and prep the remaining ingredients. Cut the shallots into halves and the garlic bulb into two width-wise. You do not need to peel the garlic and shallots. Place the shallots and half of the garlic bulb in the casserole dish along with thyme and rosemary. Reserve the remaining garlic and some few springs of rosemary and thyme for later.You do not need to unroll the lamb before cooking as it can be cooked with the strings tied.
2. Place the lamb on a chopping board and rub olive oil all over it, then proceed to season generously it with salt and black pepper.
3. Place the lamb skin side up and over the aromatics, then sprinkle the remaining garlic, rosemary and thyme over the lamb. Pour the beef stock at the bottom of the pot, cover the pot with its lid and place it in the oven. Reduce the temperature to 170C/340/ gas mark 3 and roast for 3 hours for tender pull apart meat or as specified on the label of the meat packaging. 30 minutes before the end of the cooking time, remove the lid of the pan/dish and allow it to cook in the oven for the remaining time.
4. Remove the lamb from the oven, transfer the roasted lamb to a warm plate/platter and rest for at least 20 minutes covered with an aluminium foil before carving.

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TwelveHour Lamb Shoulder with Ras el Hanout Food52

WEBDec 2, 2016 · Preheat the oven to 425° F. Roast the shoulder in this high heat for 20 minutes. Lower the oven temperature to 275° F. Add 2 cups …

1. Ideally you’ll prep the shoulder the night before you plan to cook; this pre-salting and pre-spicing is a dry brine, and it will lead to the best results. Place the shoulder in a roasting pan large enough to hold the lamb comfortably (not so tight the sides squeeze the meat; not so big that moisture will evaporate too quickly); the pan should be at least 2 inches deep. Salt the shoulder generously (approximately 2 tablespoons of fine sea salt), rub it in olive oil, and massage in the ras al hanout. Distribute the vegetables and aromatics—carrots, onion, fennel, garlic, preserved lemon—below and around the meat. Add a pat of butter on top. Cover and refrigerate overnight.
2. The ras al hanout can be stored in an airtight container for up to 3 months.

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