Slow Roasted Rolled Shoulder of Lamb

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I have to admit that I have only recently started branching out when it comes to meat as I only used to eat chicken, mince and sausages! I have since discovered that lamb is so tasty, if cooked well! I wanted to see what I could do with lamb one Sunday at home and knew I wanted it to just fall apart. The cut of meat I used was a rolled shoulder of lamb that was good value at about £5/$7-8. I don’t know much about meat but I think this joint needs slow cooking to get the best out of it, it really did just fall apart and melted in the mouth! You could use many different combinations of liquids to stew it in; I used white wine and beef stock as that was what I had in the cupboard. I was seriously impressed with how this turned out considering it was spontaneous.
Emily

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Serves 4/5

Ingredients
1 rolled lamb shoulder
1 red onion
5 garlic cloves
1 can chopped tomatoes
700ml beef stock
300ml white wine
2 tbsp rosemary (fresh or dried)

Salt and pepper

I’m just giving the recipe for the lamb, you could pair it with pretty much whatever you like; ours was part of a roast dinner. Also the amount of liquid may be adjusted depending on the size of the casserole dish you are using and the size of the piece of meat, just make sure the liquid basically covers it.

1. Take the meat out of the fridge a few hours before cooking so it is room temperature.
2. Preheat the oven to gas mark 3/160C. Seal the lamb in a little oil in a frying pan. This doesn’t need to be for long.

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3. Roughly chop the onion into large chunks and place them on the bottom of a deep casserole dish then place the sealed lamb on top with garlic cloves around it. Season the meat with the rosemary, salt and pepper.

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4. Pour over the chopped tomatoes, wine and stock until the lamb is nearly covered. IMG_1528

5. Place the lamb in the oven and cover loosely with tin foil for about 2 hours then remove the foil and cook for a further 1 hour. Make sure you turn it over about half way through cooking to ensure even cooking.
6. After about 3 hours, take the lamb out of the oven. IMG_1529

7. Transfer the meat to a wooden board and allow to rest for about 15 minutes, then using a knife and fork simply tear apart, this should require little effort as it almost falls apart. 

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Enjoy!

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5 responses to “Slow Roasted Rolled Shoulder of Lamb

  1. looks so delicious but my tolerance for lamb’s “game-ness” if there’s such a word has decreased as i age, lol… can i substitute with pork or beef?

    • Glad you like it! 🙂 I know what you mean, it does have quite a particular flavour. I’m not too sure about pork or beef, I think it depends on the cuts of meat, there are some that are best when slow cooked. I guess it’s the same sort of result as pulled pork which is also slow roasted but with different liquid. Sorry I can’t be of more help, I’ve still got a lot to learn about cooking meat in different ways! Emily

  2. Pingback: Rosemary Roast Lamb with Autumnal Vegetables | thehungrylinguists·

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