We’re cooking this shoulder of lamb nice and slowly to get that unbelievable aromatic, tender meat that is so full of flavour because of it. The herb crust that infuses into the lamb beforehand gives us that delicate but mouthwatering edge for a truly special dish that is so simple to create. After the crust is rubbed onto the joint, the rest is taken care of by the oven until it’s time to serve. Four hours later (and your kitchen smelling divine), we have delightfully moist lamb that just falls off the bone and ready to serve.
Why you’ll love this Roast Lamb Shoulder recipe
⭐️ Simple, easy and no faff
Simple Onion Gravy
Roast Potatoes {Best Ever Easy Recipe!}
Cauliflower Cheese {Easiest Ever Recipe!}
Honey Roasted Carrots and Parsnips
⭐️ BIG results and amazing flavours ⭐️ Great value but impressive for special occasion Why? Lamb shoulder might not be as popular as a leg of lamb, but I don’t know why. It’s the kind of joint that is relatively fatty, which means two things: it has an unbelievable flavour when cooked with the bone in, and it is ridiculously succulent when cooked for a long time on a low temperature. It’s also a really easy joint to cook with, because it doesn’t really dry out (less room for error) and can be left alone in the oven. The flavour of the meat is enough on its own, but for this recipe we’re adding a simple herb crust with garlic, mint and rosemary that just elevates the whole thing. You can use any leftover meat in dishes such as Shepherd’s Pie, Lamb Tagine or Lamb Curry. It would also be great cold in sandwiches, salads or wraps. In the freezer This will be fine to freeze, but make sure you defrost it and reheat thoroughly. Results would be best if the meat is in a sauce dish, like the ones above. This recipe cooks at 140C (which is 320F or Gas Mark 3) for about 4 hours. I find this gives the perfectly melting and soft lamb shoulder that you’re looking for. Allow your meat juices to separate, then drain off the fat and use the remaining goodness from the lamb in your gravy (try my simple onion gravy for this dish). For a more relaxed meal, remove all of the cooked lamb from the bones, shred it up and serve it with tortillas, sour cream, cheese, avocados and lime wedges. Delicious. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
