Slow Roast Lamb Shoulder Recipe

Slow Roast Lamb Shoulder Recipe for half or whole …

WEBJan 23, 2021 · Remove onions and garlic (you can keep for serving with roast if desired). Use a sieve to pour Leftover stock, from roasting tin …

1. Preheat oven to 150°C fan / 170°C / Gas mark 3 / 325°F Place onion disc's in the middle of a roasting tin with garlic and thyme scattered around.
2. Pour oil over both sides of the lamb shoulder and rub in with your hands
3. Place on onions fat side up, season the lamb with more thyme, salt and pepper
4. Add the stock around the lamb (do not pour over the lamb)

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Slow Roast Lamb Shoulder with Garlic and Rosemary

WEBMar 16, 2021 · Preheat your oven to 160C / 140C fan / gas mark 3 / 325F. Place the sliced onions in the base of a large roasting tin. Mix together …

1. Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
2. Skim off any visible fat from the red wine and lamb juices left in the roasting pan.

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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 …

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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