Recipe: Yummy Slow roasted lamb shoulder

Slow roasted lamb shoulder. This slow cooked lamb shoulder will be the juiciest, most incredible lamb roast you have ever had! With rosemary and garlic stuffed into incisions, it infuses this lamb roast with the most incredible flavour as well as adding a subtle perfume to the lamb gravy. Mary Berry's slow roasted lamb shoulder is perfect for an Easter or spring roast dinner.

The results will be so tender, it will be worth the. It's lamb, slow roasted so that it's so soft it falls off the bone. And it's not full of lots and lots of different flavours, so you've got all those wonderful, natural flavours of the lamb coming through. You can have Slow roasted lamb shoulder using 15 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Slow roasted lamb shoulder

1. It's of The lamb.
2. It's 1 kg of rolled lamb shoulder.
3. It's 6-8 of rosemary stalks (leaves removed).
4. It's 3-4 cloves of garlic.
5. It's 2 tbsp of English Mustard.
6. You need of Olive oil.
7. Prepare of Seasoning.
8. You need of The gravy.
9. It's 4 of white onions, peeled and sliced thickly into rounds.
10. It's 8-10 of garlic cloves, whole, unpeeled.
11. It's of Drizzle of balsamic vinegar.
12. You need of Salt and pepper.
13. Prepare 200 ml of water.
14. It's Tbsp of plain flour.
15. Prepare Splash of red wine.

Lamb shoulder is best cooked slow and low until the meat is falling from the bone. A brilliant lamb shoulder roast recipe from Jamie Oliver. This slow cooked lamb shoulder is just the best served with mash and seasonal greens. This slow roast lamb shoulder literally melts in the mouth.

Slow roasted lamb shoulder instructions

1. Preheat over to 200 degrees. Then slash the lamb all over, to create little pockets for flavour..
2. Add the rosemary leaves and 3/4 cloves of garlic to a pestal and mortar and bash into a pulp. Add 2tbsp olive oil and the English mustard and combine to make a thick paste. Season well..
3. Rub the paste into the lamb, ensuring it gets into all of the slashes..
4. Peel and thickly slice the onions and add to a deep baking tray, with the remaining garlic cloves, any remaining rosemary sprigs, a drizzle of balsamic vinegar and 200ml boiling water. Place the lamb on top..
5. Roast in the oven for 20 minutes at 200 degrees C..
6. Remove from the oven and cover the tray in 2 layers of kitchen foil. At the same time, reduce the oven temperature to 160 degrees C..
7. Return the lamb to the oven and cook for 4 hours..
8. Remove from the oven, transfer the meat to a plate and cover again with tin foil to rest..
9. Meanwhile make the gravy by discarding the garlic skins and rosemary stalks from the roasting tray, skimming off any fat from the lamb and returning the tray to the hob, over a high heat, mixing the contents well..
10. Stir in the flour and cook for two minutes. Then add a good splash of wine, along with 300 ml of boiling water and cook on a low heat for 15 minutes, stirring regularly to break down any lumps, until it thickens..
11. Meanwhile, remove the lamb from the foil and shred using two forks. Serve with potatoes and green veg, or anything else you fancy..

It's a great recipe to impress, and you can literally put it in the oven and forget about it! Lamb shoulder is, in some ways, the underdog of roast lamb cuts. In the UK there are double the amount of searches online each month for a leg of lamb. Shoulder or Leg for Roast Lamb? Lamb's shoulder makes a perfect slow roasting joint, due to the generous amount of fat not only on top, but also marbled throughout the joint.