Boneless Lamb Shoulder Roast Recipes

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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Slow Roasted Lamb Shoulder Mrsfoodiemumma

WEBSep 5, 2020 · Instructions. Preheat oven to 120° Season the lamb generously with salt and freshly cracked pepper. Heat oil in a large, …

1. Preheat oven to 120°Season the lamb generously with salt and freshly cracked pepper.
2. Heat oil in a large, flameproof casserole dish on medium-high heat. Sear the lamb until browned all over then set aside.
3. In the same pan add the onion, leek and garlic and cook for a few minutes until softened. Add the wine and cook until reduced by half before adding he stock, star anise and fresh herbs.
4. Return the lamb to the pot, cover with a lid and transfer to the oven for 2 ½ to 3 hours or until tender and falling apart when pulled at with a fork.

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