I bought a lamb shoulder today.
My plan is to roll it up with garlic and rosemary and roast it.
I've never done a shoulder before. Any rules about time and temprature or tips I should know?
:redface:
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I bought a lamb shoulder today.
My plan is to roll it up with garlic and rosemary and roast it.
I've never done a shoulder before. Any rules about time and temprature or tips I should know?
:redface:
Shoulders aren't like legs. They need long slow cooking. Depending on exactly how big it is, I'd do it on 200 for 40 mins, then 2-3 hours at 150-160. HTH. :D
For goat, I do 180 for an hour, then turn over for 1.5 hours or until the meat is coming away from the bone. This is for a 1.5-2kg piece. I would think that lamb is similar....
Sorry, i just saw that it's not on the bone....
:think: Oh yeah, no bone. I'd just do it long and slow till it looks right.
Bron,
if you can, next time ask the butcher to remove the bone. You can use the bone to make soup, and the roast shoulder boneless, is absolutely superb.
I purchase lamb shoulder in bulk, get the butcher to take out the bone and i then cut it up into casserole pieces and freeze them. Front shoulders are the best of a lamb i reckon.
Yummo!
What i do, is season it, marinate it in some home made tomato/capsicum paste for 1-2 hours. Put in oven baking tray, thickly slice onions, cut potatos into quarters, cut pieces of pumpkin. Mix tomato/capsicum paste with water, add to tray (to about half of the height of the lamb), cover with foil and roast for about 2-3 hours.
mmmmm
Make some pilaf. Tzaticki too, green salad and Enjoy
Richard Glover (Drive 702 ABC Sydney local radio) always raves about this Bill Granger roast lamb shoulder recipe: Slow cooked lamb shoulder with beans - ABC Sydney (Australian Broadcasting Corporation)