Reply With QuoteShoulders 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.
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Roasting a shoulder - help
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?
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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.
Registered User
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....
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Sorry, i just saw that it's not on the bone....
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Oh yeah, no bone. I'd just do it long and slow till it looks right.
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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
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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)
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