12-Hour Lamb Shoulder
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Unrated
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Total Time
12 hrs
-
Servings
5
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Calories
428 kcal
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Course
Main Course
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Cuisine
International
12-Hour Lamb Shoulder
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This 12-hour lamb shoulder really is the Rolls Royce of roast lamb. You get amazing results from slow cooking this budget cut in the oven until the lamb is tender and succulent, served with a rich lamb jus.
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Ingredients
- 2.2 kg lamb shoulder bone in
- 1 large brown onion top and bottom trimmed off then sliced into 3 thick rounds
- 1 tablespoon olive oil
- 2 teaspoon fresh Rosemary finely chopped
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 3 garlic cloves crushed
- ½ teaspoon cooking salt
- 250 ml beef stock
- 250 ml tap water
Lamb Jus (Gravy)
- 1 tablespoon corn flour cornstarch
- 1 tablespoon tap water
- salt to taste
Instructions
- Preheat oven to 210 c.
- Place the onion rounds on the base of your roasting pan then place the lamb on top (fat side up).
- In a small bowl mix together olive oil, finely chopped rosemary, dried oregano, ground cumin, garlic and salt.
- Rub the oil and herb mixture all over the lamb (including underneath) and pour the beef stock and water into the pan around the lamb.
- Bake uncovered for 45 minutes.
- Turn the oven down to 100c, remove the lamb from the oven and cover it tightly with a layer of baking paper then 2 layers of foil (see my notes).
- Bake for 12 hours or until lamb is super tender when checked (it should pull apart just with a fork).
Lamb Jus (Gravy)
- Strain the braising liquid, discarding any solids and skim off fat).
- Place 250ml (1 cup) of the braising liquid into a small saucepan over medium heat and bring to a simmer (see my notes).
- Combine the corn flour and 1 tablespoon of tap water in a small bowl and mix until smooth to make a slurry.
- While stirring the braising liquid continuously, slowly pour in the corn flour slurry. Continue to simmer for another few minutes to thicken then add salt to taste.
Notes
- *Please note that nutrition information is provided as a guide only, as ingredients and cooking methods can vary greatly*
- To cover the lamb for the final cook, I lay a tea towel/s over the top of my foil layer so that I crimp the edges without burning my hands.
- If you find yourself without 1 cup of braising liquid left in the pan to make the gravy/jus, just top it up with extra beef stock.
Nutrition Information
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Calories
428kcal
(21%)
Carbohydrates
6g
(2%)
Protein
57g
(114%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
177mg
(59%)
Sodium
294mg
(12%)
Potassium
949mg
(27%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
5IU
(0%)
Vitamin C
3mg
(3%)
Calcium
52mg
(5%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 6g | 2% |
| Protein | 57g | 114% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 177mg | 59% |
| Sodium | 294mg | 12% |
| Potassium | 949mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 52mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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