Ultimate slow-roasted lamb: 12-hour Lamb Shoulder
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
13 hrs
-
Marinating, optional
2 hrs
-
Servings
5
-
Calories
377 kcal
-
Course
Main Course
-
Cuisine
American, Australian
Ultimate slow-roasted lamb: 12-hour Lamb Shoulder
Description
The Ultimate slow-roasted lamb shoulder is prepared with an herb and garlic marinade rubbed thoroughly over a bone-in lamb shoulder. After optionally marinating up to 24 hours, the lamb is placed on an onion bed in a roasting pan with water and roasted uncovered at high heat to start. It is then slow-cooked at a low 100°C (210°F) for 12 hours, covered tightly with baking paper and foil to retain moisture. This method breaks down the tough connective tissue, making the meat fall-apart tender without drying out.
The lamb is richly flavored by the herb marinade and enhanced by juices mingling with the onions during cooking. The cooking liquid thickened with cornstarch makes a jus to serve with the lamb. Serving sizes of 300g raw shoulder per person translate into smaller amounts after cooking due to weight loss.
Slow roasting overnight allows for convenient preparation and tender results. Leftover lamb keeps well refrigerated or frozen. Reheating gently in the oven or by microwave maintains moistness. The recipe notes that smaller shoulders can be cooked slightly less time but the long slow cook is forgiving and yields succulent meat.
Ingredients
- 1.6 - 2.2kg / 3.2 - 4.4lb lamb shoulder , bone-in (Note 1)
- 2 cups water (Note 2)
- 1 brown onion (unpeeled), cut into 6 wedges (Note 3)
Marinade
- 2 1/2 tsp rosemary chopped (finely, fresh
- 1 tbsp oregano dried
- 2 garlic finely chopped, cloves, big
- 1 tsp salt , kosher or cooking salt (or 3/4 tsp table salt)
- 1/2 tsp black pepper
- 1/4 cup extra virgin olive oil
Jus, for serving
- 1 tsp cornstarch or cornflour
- 1/4 cup water
- 1/4 tsp salt
Instructions
- Preheat oven to 230°C / 450°F (210°C fan).
- Marinade/rub: Mix the Marinade ingredients in a small bowl. Rub all over the lamb surface, getting it right into all the cracks and crevices!
- Marinate 2 - 24 hrs: If time permits, marinate for 2 hours on the counter in a roasting pan, or up to 24 hours in the fridge. I skip this step more often than not, however. (Note 4)
- Prepare roasting pan: Scatter onion in the base of the roasting pan. Place lamb shoulder on top . Pour water into pan.
- Roast uncovered for 45 minutes.
- Slow-roast 12 hours: Turn oven down to 100°C/210°F (both fan and standard, Note 5). Cover lamb with baking paper, then a double layer of foil and seal very tightly to avoid water evaporation. Roast for 12 hours (I always do overnight!).
- Check meat – Test side of lamb with two forks. The meat should be fall-apart tender. If not, cover and return to oven.
- Remove lamb: There will (should!) be a lot of liquid pooled under the lamb in the roasting pan. Remove lamb to a large dish. Cover loosely with foil to keep warm. It will stay warm for 2 to 3 hours. See Note for reheating / making ahead.
Lamb Jus:
- Reduce liquid: Strain all the liquid in the roasting pan into a saucepan (Note 2). Bring to a boil then simmer rapidly on medium-high until it reduces down to 1 cup (250ml).
- Thicken: Mix cornflour with water. Pour into jus in a thin stream while stirring continuously. Continue to cook for a minute or two over medium heat, stirring every now and then, until it thickens to a syrup consistency. Add salt and pepper to taste.
Serve:
- Serve Slow Roasted Lamb with Jus. Use tongs for tearing meat off - no knife for carving needed! Pictured in post with Greek Lemon Roasted Potatoes, a perfect match for this Greek-ish flavoured lamb. Roasted Vegetables would also be ideal.
Notes
- Allow about 300g of raw lamb shoulder per person; expect significant shrinkage during cooking.
- Low and slow cooking at 100°C for 12 hours results in fall-apart tender meat, avoiding dryness.
- Use unpeeled onion wedges as a roasting base to add flavor and promote even cooking.
- If foil is tightly sealed, the pan liquid left after roasting can be used to make a flavorful jus.
- Reheat lamb gently in oven at 150°C or in microwave; allow to come to room temperature before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377cal | 19% |
| Carbohydrates | 4g | 1% |
| Protein | 41g | 82% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 129mg | 43% |
| Sodium | 727mg | 30% |
| Potassium | 633mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 53mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
