WHOLE LAMB SHOULDER RECIPES

Name: Whole Lamb Shoulder
Total time: 7 h
Yield: Serves 8
Cuisine: American

WHOLE LAMB SHOULDER | BBC GOOD FOOD

Slowly braised on the BBQ

Provided by grillstock

Total Time 7 hours

Yield Serves 8

Ingredients

Steps:

Rinse the lamb shoulder and pat dry with kitchen roll
Smear the whole joint in yellow ballpark/swedish mustard and then liberally coat with California Rancher Santa Maria Seasoning finishing with a sprinkle of fresh thyme leaves
Leave covered in the fridge for at least 4 hrs, then remove 45 mins before you plan to cook.
Set your BBQ up to cook indirectly at around 120C. A smoker is great for this. Then set the lamb on the grill with a small handful of woodchips on the coal - nothing too strong as we don't want to overpower. Allow to cook for around 2-3 hrs.
Whilst this is cooking - chop up a couple of onions, carrots and stalks of celery. Saute gently with half a dozen cloves of garlic then pour in a bottle of red wine and a generous squeeze of tomato puree.
Cook this mixture down for 20 mins then set aside.
When the lamb has developed a golden crispy hue, it's time to start phase two - the braise. Tip your veg mix into a baking tray then sit the lamb on top. Cover tightly with two layers of thick foil.
This can either be put in a low oven or back on the smoker/BBQ. Either way it will need another 3-4 hrs. A good way to tell it is done is to wiggle the bone - if it is loose then you're done and you should be able to cut the meat with a wooden spoon.
Strain the veg and juice out of the tray, separate the fat then simmer down to reduce and use as gravy.

ROAST LAMB SHOULDER RECIPE | BON APPÉTIT

Roast Lamb Shoulder Recipe | Bon Appétit image

Lamb shoulder become incredibly tender in this keeper of a lamb roast recipe.

Provided by Ruth Rogers

Yield 6 Servings

Number Of Ingredients 7

Ingredients

1 6–7-lb. bone-in lamb shoulder, some fat still attached (1/8'–1/4' thick)
2 tablespoons sea salt
Coarsely ground black pepper
5 garlic cloves, chopped
3 tablespoons coarsely chopped fresh rosemary
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice

Steps:

Lightly score fat on lamb in a crisscross pattern at 1" intervals. Place lamb in a large roasting pan and season generously with salt and pepper, coating evenly on all sides. Sprinkle garlic and rosemary all over lamb and drizzle with oil and lemon juice.
Using your hands, rub marinade into meat, making sure it’s completely coated. Arrange fat side up in pan. Cover very tightly with foil and chill for at least 2 hours or, preferably, overnight (the lamb will develop more flavor the longer it marinates).
Preheat oven to 325°. Roast lamb, basting occasionally and adding water by 1/4-cupfuls if pan is dry, until meat is completely tender and pulling easily away from the bones, 4–4 1/2 hours (be sure to secure foil tightly around the roasting pan each time you finish basting the lamb).
Remove lamb from oven and uncover. Preheat broiler. Broil lamb, basting occasionally, until fat is golden brown and crisp, 5–7 minutes.
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

1. Preheat the oven to full whack.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Put a large pan of salted water on to boil for your greens.
10. 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.
11. 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.
12. 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.
13. 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.
14. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!

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SLOW ROASTED LAMB SHOULDER WITH HOMEMADE HARISSA RECIPE ...

Peter Hoffman believes in eating with your hands so much, his menu at Back Forty West in Manhattan has a section called “Hands.” When he makes his sensational harissa-coated lamb—meant to be torn apart and eaten in flatbread or lettuce wraps—he roasts it slowly for 10 hours. In this quicker version, the lamb cooks at higher heat for half the time: five hours. It’s still falling-apart tender. Slideshow: Wine Pairings for Lamb
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Reviews 5
Total Time 8 hours 0 minutes

Using forks or tongs, pull the lamb off the bone in large chunks. Using your fingers, pull the meat into smaller shreds and serve with the yogurt sauce, lettuce leaves, naan and the remaining harissa.

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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

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

1. Preheat the oven to full whack.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Put a large pan of salted water on to boil for your greens.
10. 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.
11. 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.
12. 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.
13. 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.
14. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!

See details

SLOW ROASTED LAMB SHOULDER WITH HOMEMADE HARISSA RECIPE ...

Using forks or tongs, pull the lamb off the bone in large chunks. Using your fingers, pull the meat into smaller shreds and serve with the yogurt sauce, lettuce leaves, naan and the remaining harissa.

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Jun 27, 2019 · These lamb shoulder recipes take time, but you'll be rewarded with tender, fall-apart meat. The Middle East yields some of the best recipes for slow-cooked lamb shoulder – try the Persian lamb with rhubarb and chelow, the slow-cooker Morrocan lamb with honey, or the Baharat spiced lamb shoulder with onions and moghrabieh.
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BRAISED LAMB SHOULDER RECIPE | JAMES BEARD FOUNDATION

Return the lamb to the Dutch oven and add the tomatoes, stock, and the sachet holding the herbs and spices. Bring the liquid to a boil, then cover with a tight-fitting lid and transfer to the oven. Cook for 4 to 5 hours, or until the lamb is tender. Remove the Dutch oven from the oven. Transfer the lamb to a plate and tent with foil to keep warm.
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SUCCULENT GREEK LAMB SHOULDER ROAST WITH LEMON POTATOES

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SLOW ROAST LAMB SHOULDER RECIPE - BBC FOOD

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.
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SLOW COOKED SHOULDER OF LAMB CASSEROLE RECIPE

Dec 25, 2021 · 2 1/2 pounds shoulder of lamb, boned, rolled, and tied. 1/4 cup vegetable oil. 6 cloves garlic. 2 sprigs fresh rosemary sprigs. 3 tablespoons all-purpose flour. 1 large onion, peeled and cut into large chunks. 8 ounces Chantenay carrots, or regular carrots. 1 medium leek, white and light green parts only, shredded. 3/4 cup dry red wine. 4 cups ...
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LAMB SHOULDER | RECIPES WIKI | FANDOM

Whole shoulder of lamb can be roasted, braised or stewed with root vegetables, stock, wine or cider and herbs and spices. Boneless shoulder can be cubed for stews, kebabs and pies and it can also be made into mince .Lamb shoulder square cut whole is a square-shaped cut containing arm, blade, and rib bones. The thin, paper like outside covering ...
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