This dish epitomises good home cooking. Shoulder is one of the cheaper cuts of lamb, yet here it is transformed into a wholesome meal – the long, slow cooking rendering the meat tender, juicy and incredibly tasty. Maman Blanc never used stock – just water, herbs and the occasional splash of wine to create delectable cooking juices. A shoulder of lamb will vary in weight according to the time of year. In spring and early summer, it will be about 1.5kg, while in August it could be 2kg, and in November around 3kg, so you’ll need to adjust the cooking time accordingly: a 2kg shoulder will take 4½ hours; one weighing 3kg will need 5½ hours. Be sure to read my Kitchen Secrets below before starting the recipe.
Serves 4-6
1.5kg new season’s shoulder of lamb, plus 700g lamb bones and trimmings
To prepare the lamb: lightly score the skin of the lamb. Rub all over with the salt, pepper, chopped herbs and olive oil. Set aside to marinate at room temperature for 1 hour.
Preheat the oven to 230C/210C fan/gas 8. Heat the rapeseed oil in a large heavy-duty roasting pan over a medium heat. Add the lamb bones and meat trimmings and colour, turning from time to time, for 7-10 minutes until lightly golden. Add the garlic and brown for 3 minutes, then take the roasting pan off the heat.
To roast the lamb: sit the seasoned lamb shoulder on top of the bones and roast in the oven for 20 minutes. Meanwhile, in a small pan, bring the wine to the boil and let it bubble for 30 seconds, then add 400ml water, the bay leaf and thyme.
Take the lamb out of the oven and baste the joint with the pan juices, removing any excess fat. Add the wine mixture to the roasting pan, stirring to scrape up the sediment on the base of the pan.
Turn down the oven to 150C/130C fan/gas 2. Cover the meat loosely with a piece of foil and return to the oven. Roast for a further 4 hours, basting every 30 minutes with the pan juices. If, at the end of cooking, the pan juices are reduced right down, stir in about 100ml water to extend the jus.
To serve: remove the lamb from the oven. Strain the juices into a small saucepan and remove the excess fat from the surface. Set the lamb aside to rest. Reheat the juices until bubbling, then taste and adjust the seasoning. Pour into a warmed sauce boat.
Place the lamb on the table so your guests can help themselves. The lamb will be tender enough to be portioned with a spoon, though you can carve it with a knife if you prefer. My braised vegetables (see you.co.uk) and the turnip and potato gratin (see page 61) would be excellent accompaniments here.
VARIATION Flavour the seasoning rub for the lamb with spices rather than herbs – cumin and coriander seeds will give it an Indian flavour.
MY KITCHEN SECRETS Planning ahead The lamb can be scored and marinated several hours ahead. STEP 1 The salt and herb rub will permeate the lamb with a subtle flavour. The meat needs to be out of the fridge for at least an hour before cooking to ensure it reaches room temperature before going into the oven. STEP 2 Do not colour the bones too much, or the resulting jus will taste bitter and astringent. And remember there is 4 hours of slow cooking ahead. STEP 3 The bones serve two purposes. Firstly, they provide a platform for the lamb joint, allowing the heat to circulate all around it, facilitating even cooking. If the joint sits directly on the base of the pan, the meat in direct contact is liable to dry out. Secondly, the caramelised bones provide the basis for a wonderful pan jus. STEP 4 Adding water will lift the caramelised meat juices from the bottom of the pan and the bones, creating a flavourful jus. It will also keep the lamb moist during cooking.
Lower temp = more succulent meat – Tough cuts like lamb shoulder need slow-cooking to tenderise them. The lower the roasting temperature, the less total moisture evaporation and thus juicier meat. 3-hour lamb is cooked at 180°C/350°F, while the 12 hour lamb is cooked at only 100°C/212°F.
The leg and rack of lamb are perfect for herb-crusting and oven-roasting; since the shank and shoulder are a bit tougher, they fare well in stews or braises—the long cook time allows them to significantly break down and become fork-tender.
Should you sear lamb before slow cooking? To maximize the flavor of your lamb shoulder roast, you'll definitely want to give it a good sear before braising. It'll take about a half hour over medium-high heat for the meat to turn deep golden brown on all sides, essentially caramelizing while sealing in the juices.
Whether boneless or bone-in, the perfect leg of lamb should be either oven-roasted until blushing pink on the inside (with an internal temp around 130°F) or roasted long and slow for several hours until the meat is very tender and falls apart to internal temp around 175°F (I often use the slow cooker for that).
Steaks from the rump end are more tender and suited for fast cooking options, while middle cuts are better suited for slow, moist cooking methods. Both, when cooked correctly, will result in rich flavoursome and tender lamb.
For a lean piece of meat, cook at 450 degrees F (230 degrees C) for the first 15 minutes, then turn the temperature down to 350 degrees F (175 degrees C) to continue roasting — the meat will take about 25 minutes per pound to reach medium rare.
Cuts like the shoulder, shanks and forequarter are much more forgiving than a leg of lamb, and they can stay in the slow cooker for a couple more hours than the recommended cooking time. However, if you leave lamb in the slow cooker for too long it will become stringy and dry.
The dry heat of roasting is best for tender cuts of lamb, like the leg, rack, and loin. If you'd like to roast a cut like a lamb shoulder, go for a long, slow roast. If you're cooking a bone-in leg, keep in mind that because of the thicker and thinner portions of the cut you'll get a range of doneness.
Lamb is quite a strong flavour, so can withstand plenty of flavourings. Most recipes use chicken or vegetable stock, as lamb stock can be too strong for this quantity.
"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."
As a rough guide, to roast a lamb joint allow about 45 minutes' cooking time per kilo in weight (or about 25 minutes per pound). Place in a preheated oven at a high temperature initially (230°C/gas mark 8), then after about 15 minutes, lower the temperature (to 200°C/gas mark 6) for the remainder of the cooking time.
It's hard to overcook lamb shoulder, especially if you are cooking a large joint. You will know the lamb is ready when the meat is so tender you can easily shred it with a fork. If you are cooking your lamb shoulder in the oven, check whether you need to add more stock in the pan after 2-3 hours.
Address: Apt. 994 8891 Orval Hill, Brittnyburgh, AZ 41023-0398
Phone: +26417467956738
Job: District Marketing Strategist
Hobby: Embroidery, Bodybuilding, Motor sports, Amateur radio, Wood carving, Whittling, Air sports
Introduction: My name is Prof. An Powlowski, I am a charming, helpful, attractive, good, graceful, thoughtful, vast person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
