SLOW COOKED LAMB SHOULDER – PERFECT FOR MOTHER’S DAY!
I love a good lamb roast and I know my mum does too… It’s what I was brought up on. It was what Sunday Roasts were all about. So this Sunday, while I can’t have Mother’s Day Dinner or Lunch with my mum, we can virtually have our Mother’s Day Dinner together… and we will both be eating roast lamb! Now while the leg is the most common lamb roast, I do love to slow cook the shoulder. It is basically foolproof! It won’t dry out like the leg can and it falls apart so beautifully… ahhh my mouth is watering just thinking about it! I love that we can put it into the oven/BBQ in the morning and it’s ready for dinner. Yes it takes a bit longer that’s the leg but I totally think it’s worth it! Happy Mother’s Day Mum!!!
- 1.8kg lamb shoulder (bone in) (Note 1)
- 2 tbsp olive oil (Garlic infused oil for Low FODMAP)
- 2 tsp salt
- 1 tsp black pepper
- 1 onion, quartered (use Leeks for Low FODMAP)
- 1 head garlic , cut in half horizontally (*leave out for Low FODMAP)
- 3 garlic cloves , cut into slivers*
- 8 sprigs rosemary
- 1 cup (250ml) water
- 2 tbsp flour (any flour is fine)
- 2 cups (500ml) beef broth (or 1 cup red wine + 1 cup water)
- Salt and pepper
Preheat oven to 240°C (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)
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 (160°C fan).
Roast, covered, for 3 hours. Remove foil, turn up the oven to 220°C and roast for a further 20 to 30 minutes, until the skin is browned and crisp. By now, you should be able to part the meat with two forks.
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).
- *leave out for Low FODMAP
Tilt the pan and use a spoon to remove all but around 2 tbsp of fat (try to avoid scooping out any juices).
Place the roasting pan on the stove over medium high heat. Add the flour and stir to mix in with the fat. Cook for 30 seconds.
Add the stock gradually and stir to combine. *Use a potato masher to mash the onion and garlic, making sure that all the garlic squeezes out of the skin.
Allow it to simmer for 1 to 2 minutes until it is just before your desired consistency (it will thicken a bit as it cools), then remove from the stove. Season to taste with salt and pepper, strain into bowl being sure to squeeze all juices out of garlic etc, then transfer into gravy jug.
- *leave out for Low FODMAP
If you have lamb LEG, use this recipe – Slow Roasted Leg of Lamb.
2. Roasting potatoes – If you are making the Truly Crunchy Roast Potatoes, place the pan with oil in it in the shelf beneath the roast at step 8 i.e. when the lamb is being browned. Refer to separate recipe for full instructions.
3. Servings – a 1.5kg lamb shoulder yields about 700g of meat once cooked. This is because the meat shrinks while cooking, there’s a giant bone running through the middle and a thick layer of fat on the surface that mostly melts. I find that a shoulder of that size serves about 4 people. Maybe 5 (not in my family!).