HOW TO COOK A LAMB SHOULDER ROAST RECIPES
SLOW ROAST LAMB SHOULDER RECIPE - BBC FOOD
This is all about slow cooking the lamb – if yours needs a little longer then leave it in the oven. The results will be so tender, it will be worth the extra time.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7.
- Sit the lamb, skin-side up, on a board. Using a sharp knife, insert irregular holes through the skin. Insert the garlic into the holes.
- Place the lamb in a roasting tin and roast for about 20 minutes until brown. Carefully turn the lamb over and roast for a further 20–30 minutes until brown all over.
- Boil the onion in water for 10 minutes, then add the potatoes and boil for 4 minutes. Drain well.
- Remove the lamb from the tin. Add the onions and potatoes to the tin and mix together. Add the stock to the tin, then put the lamb on top and cover tightly with foil.
- Reduce the temperature of the oven to 160C/140C Fan/Gas 3 and cook for 3½–4 hours, or until the lamb is completely tender. Remove the lamb from the tin and place on a board. Strain off the fat from the tin into a small bowl in order to use in the gravy. Increase the oven to 220C/200C Fan/Gas7 and put the potatoes and onions back into the oven to brown for 25 minutes.
- To make the gravy, spoon the lamb fat into a saucepan. Add the flour and stir over the heat for 30 seconds. Whisk in the stock, wine, redcurrant jelly, Worcestershire sauce and browning. Whisk until thickened and bubbling.
- Carve the lamb and serve with gravy and potatoes and onion. Serve with green vegetables.
MARY BERRY'S ROAST LAMB SHOULDER RECIPE - BBC FOOD
Shoulder of lamb is quite fatty, but that’s what makes the meat so sweet and succulent, and by cooking it for a long time at a low temperature, the meat becomes so tender it just falls off the bone. This is the perfect roast to put in the oven and leave while you are out as it cooks slowly in the oven and you will return to a house full of wonderful aromas and meltingly tender meat. Serve it with fresh mint sauce.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 220C/425F/Gas 7 (200C Fan).
- Put the lamb on a board. Mix the rosemary, oil and paprika together and season well with salt and pepper. Rub over the lamb on both sides.
- Put the onions and stock into a small roasting tin, put a rack on top then place the lamb on top. Roast in the oven for 30 minutes, or until brown then reduce the temperature to 160C/325F/Gas 3 (140C Fan). Cover the lamb with aluminium foil and continue to roast for 3-4 hours, basting from time to time until completely tender and the meat is falling off of the bone.
- Remove the foil and place the lamb on a plate to rest while you make the gravy. Skim off the fat into a bowl. Spoon two tablespoons of the fat into a saucepan.
- Sieve the roasting juices and softened onion into a measuring jug. Add boiling water to the jug to make up to 570ml/1 pint of liquid. Heat the fat in the saucepan until hot. Add the flour and stir until smooth. Still over the heat, add the roasting juices and whisk until thickened and smooth. Add redcurrant jelly and salt and pepper to taste and a little gravy browning if too pale. Serve with the lamb.
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GARLIC & ROSEMARY LAMB SHOULDER ROAST | AUSTRALIAN LAMB ...
From australianlamb.com.au
Cuisine Modern Australian
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ROAST LAMB SHOULDER RECIPE | BON APPéTIT
Lamb shoulder become incredibly tender in this keeper of a lamb roast recipe.
From bonappetit.com
Reviews 3.8
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Reviews 3.8
- Transfer lamb to a serving platter. Spoon fat from surface of juices in pan; discard fat. Pour juices into a pitcher and serve alongside lamb.
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SLOW COOKED LAMB SHOULDER | JAMIE OLIVER LAMB RECIPES
A decent shoulder of lamb is amazing however you cook it – this way's simple and does the meat proud
From jamieoliver.com
Total Time 4 hours 25 minutes
Cuisine british
Calories 649 calories per serving
From jamieoliver.com
Total Time 4 hours 25 minutes
Cuisine british
Calories 649 calories per serving
- Preheat the oven to full whack.
- Lay half the rosemary into the bottom of a high-sided roasting tray. Break up the garlic bulb, then scatter in half of the unpeeled cloves.
- Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Place into the tray, then scatter the remaining rosemary and garlic on top.
- Tightly cover the tray with tin foil and place in the oven. Immediately turn the temperature down to 170°C/325°F/gas 3 and cook for around 4 hours – it’s done if you can pull the meat apart easily with two forks.
- Meanwhile, peel the potatoes and chop into large chunks. Peel the carrots and swede, then chop into small chunks. Prep the greens by separating out the leaves and finely slicing any tougher stalks.
- When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes, or until tender.
- Drain and allow to steam dry, then smash them up in the pan with a knob of butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with tin foil and keep warm over a pan of simmering water until needed.
- Once cooked to perfection, remove the lamb from the oven and place it on a chopping board. Cover with tin foil, then a tea towel, and leave to rest.
- Put a large pan of salted water on to boil for your greens.
- Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob over a medium heat and mix in the flour.
- Pour in the stock, stirring and scraping all the sticky goodness from the bottom of the tray. You won’t need gallons of gravy, just a couple of flavoursome spoonfuls each. Drain, finely chop and add the capers, then turn the heat down and simmer for a few minutes.
- Pick and finely chop the mint and add it to the sauce with the red wine vinegar at the last minute, then pour into a jug.
- Place the greens and stalks into the pan of fast-boiling salted water and cook for 4 to 5 minutes, to just soften. Drain and toss with the remaining knob of butter and a pinch of salt and pepper.
- Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!
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HOW TO COOK A LAMB SHOULDER | LAMB RECIPES | TESCO REAL FOOD
A shoulder of lamb is an Easter classic. Follow our step-by-step recipe for this red wine marinated roast lamb shoulder and gravy and make the ultimate Sunday roast. Don't forget to screenshot the ingredients list at the bottom before you go shopping!
From realfood.tesco.com
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ROAST SHOULDER OF LAMB | BBC GOOD FOOD
with Cumin & Mint Yoghurt Dressing Ingredients
From bbcgoodfood.com
Total Time 3 hours 20 minutes
Cuisine Irish
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Total Time 3 hours 20 minutes
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- Mix thoroughly, check seasoning & serve.
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TRADITIONAL LAMB SHOULDER ROAST RECIPE - THE SPRUCE EATS
Feb 25, 2008 · The two most common lamb roast cuts are the leg and the shoulder. The shoulder, which is used in this recipe, has more fat than the leg, and therefore requires slower cooking. If you have chosen to use a leg instead of a shoulder, simply cook it for 20, 25, or 30 minutes per pound depending on whether you want rare, medium, or well-done meat.
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FAILPROOF ROAST LAMB SHOULDER - GREEN HEALTHY COOKING
Mar 14, 2017 · To what internal temperature to roast lamb shoulder. The best way to roast your lamb to absolute perfection is to use a meat thermometer. With a meat thermometer you can check the internal temperature. No need to cut into the meat and risking the juices run out instead of redistributing. The safe temperature to cook lamb …
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Jan 21, 2021 · 17 Lamb Shoulder Recipes. With minimal effort, lamb shoulder can be one of the most flavorful and tender meat mains. Whether it's grilled, braised, or chopped up and tossed in a stew, lamb shoulder is an extremely versatile cut of lamb. Plus, it makes a cheaper alternative to more expensive cuts like leg of lamb or lamb shanks.
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BONELESS LAMB SHOULDER ROAST RECIPE | EPICURIOUS
Dec 20, 2011 · Roast for about 1 1/2 hours, basting with the pan juices every 30 minutes or so. When the internal temperature reaches 140°F, turn the heat to 400°F and roast for about 10 …
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Jan 21, 2021 · 17 Lamb Shoulder Recipes. With minimal effort, lamb shoulder can be one of the most flavorful and tender meat mains. Whether it's grilled, braised, or chopped up and tossed in a stew, lamb shoulder is an extremely versatile cut of lamb. Plus, it makes a cheaper alternative to more expensive cuts like leg of lamb or lamb shanks.
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HOW TO COOK ROAST LAMB SHOULDER - GO FOOD RECIPE
Oct 26, 2021 · Place in the oven and cook for 4 hours until the meat is tender and comes away from the bone. Cooking time, in the oven, is between 3 ½ to 5 hours (weight. Cook lamb, uncovered, for 30 minutes. Place the joint into a roasting tin, sprinkle the surface with the sea salt and place it in the oven. Rub the mixture all over the leg of lamb.
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From gofoodrecipe.com
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COUNTDOWN | EASY LAMB BONELESS ROLLED SHOULDER ROAST RECIPE
Place the lamb on a wire rack in a roasting tray and rub the outside of the lamb with the olive oil. Season the meat with the salt and thyme, rubbing the seasoning over the entire surface of the meat. Place the roasting tray into the oven and roast uncovered at 200°C for …
From shop.countdown.co.nz
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