Slow-Roasted Shoulder of Lamb – Good Weekend, July 23

July 25th, 2011. Posted by Dave

Slow-Roasted Shoulder of Lamb

Serves 4-6

2 lamb shoulders on the bone (about 1.25kg – 1.5kg each)
½ tsp ground coriander
½ tsp ground fennel
½ tsp ground cinnamon
2 star anise, ground
¼ tsp ground cardamom
2 tsp sea salt
¼ tsp freshly ground white pepper
¼ cup olive oil, plus extra
Lemon wedges

The night before, trim the excess fat from the edges of the lamb shoulders. Mix the spices, sea salt, ¼ tsp white pepper and ¼ cup olive oil together, and rub over the lamb. Place the lamb in a container, loosely cover with plastic wrap then refrigerate overnight.
The next day, remove the lamb from the refrigerator 2 hours before cooking.
Preheat the oven to 130°C.
Place the lamb in a roasting dish large enough to fit both shoulders and drizzle with a little olive oil. Add ¼ cup water. Use 2 sheets of foil joined together to make a tent over the lamb, then cook for 2½ – 3 hours.
Reduce the oven temperature to 110°C and cook for a further 4 hours. When ready, the meat will be very well done and falling from the bone.
Allow the lamb to rest for 20 minutes, then shred the meat from the bone. Place on a platter or divide among plates and serve with lemon and freshly ground pepper.

This recipe appeared in the Sydney Morning Herald Good Weekend, 23rd July 2011

8 Responses to Slow-Roasted Shoulder of Lamb – Good Weekend, July 23

  1. Barry says:

    With a total of five and a quarter hours preparation and cooking time on the day not to mention the preparation required the day before this recipe certainly is a labour of love !!

    • Meganjane says:

      Barry, you’re not exactly having to turn the crank handle on the spit roast over a hot fire while this is cooking!
      It’s slow food, after all.

  2. Becky says:

    I cooked this on Sunday and it was absolutely smashing. Cheated by blasting the meat for 20 minutes before adding the water and slow cooking – but it was still delish!

  3. Maria says:

    Well, how easy was that! And an excellent result.

  4. Trent says:

    Any idea how to ‘make a tent out of two pieces of foil?’

    Am I supposed to replicate a tagine?

    • Dave says:

      I think ‘loosely covered’ is what Neil means! So that the lamb doesn’t stick to the foil..

      • Urban Cook says:

        Dove – get two good sized pieces of foil – to make a ‘tent’ I place each long piece together length ways then do a couple of folds or seams. that way you can bouffe up the middle and not cause the lamb to stick to foil

  5. Urban Cook says:

    Loved this. Saw in GW then googled the recipe. Yes it takes forever to cook but so delicious and gorgeous. Lamb shoulder is under rated as a cut. I did double the spice & olive oil mix to do two shoulders – my butcher keeps a nice limb on for extra meat.
    Boyfriend thinks this is a great lamb recipe, especially if re-heated the next day.