Recipe: Perfect Roasted Lamb Shoulder

Roasted Lamb Shoulder.

You can have Roasted Lamb Shoulder using 12 ingredients and 18 steps. Here is how you achieve it.

Ingredients of Roasted Lamb Shoulder

1. You need 4-6 of lamb bones.
2. Prepare Sprig of fresh thyme, leaves only.
3. Prepare Sprig of rosemary, leaves only, chopped.
4. It's 2 of Bay leaves.
5. You need 2 of garlic bulbs, cut in half.
6. You need 6-8 of fresh sage leaves, finely chopped.
7. Prepare 3 tbsp of olive oil.
8. It's 3 tbsp of corn oil.
9. Prepare 150 ml of white wine.
10. Prepare 400 ml of hot water.
11. You need 1 of kg-2kg of lamb shoulder, bone-in.
12. Prepare to taste of Salt.

Roasted Lamb Shoulder instructions

1. Lightly score the skin of the lamb..
2. Rub all over with a good amount of salt and the finely chopped thyme, rosemary and sage..
3. Set aside to marinade for at least one hour at room temperature. The lamb needs to be out of the fridge for at least a couple of hours so that it reaches room temperature before going into the oven..
4. Preheat oven to 230 degrees. Add the corn oil to a roasting tray and heat in the oven..
5. Next add the bones and any trimmings to the pan and oven roast for about 10 minutes or until the bones become golden brown. Turn the bones a couple of times..
6. Add the garlic to the tray and roast for 3-4 minutes. Then remove from the heat..
7. Sit the lamb on top of the bones and oven roast for about 20 minutes. The bones help air to circulate around the meat all over helping it cook better..
8. Meanwhile in a small saucepan bring to the boil for about 30 seconds or so the white wine and bay leaves. Then add the hot water. Remove and set aside..
9. Take the lamb out of the oven and baste with its juices. Remove any excess fat..
10. Add the wine mixture stirring to scrape any bits stuck to the bottom of the tray..
11. Turn the heat down to 150 degrees. Cover the meat loosely with kitchen foil and return it to the oven..
12. Roast the meat for a further 4 hours. Slow roasting is the key for the meat to become super soft and fall of the bone type of meat..
13. Baste every 30 minutes. It'll help keep the meat moist..
14. Remove the meat from the pan and cover with foil. Allow to rest..
15. To make a jus, add 100 ml of water to the pan and scrape any bits that are stuck to the bottom..
16. Strain the juices into a small saucepan removing any excess fat from the surface..
17. Reheat the juices until its bubbling. Taste and adjust seasoning if needs be. Pour into a jug or sauceboat..
18. Serve along side some roasted potatoes. Dauphinoise potatoes also go well with the lamb as well as some seasonal boiled vegetables..