Slow cooked lamb shoulder recipe is a recipe that should be on anyone’s list because it is easy to make, less effort is required, the oven will do its thing and cook a succulent lamb roast and all you have to do is just wait. Slow-cooked lamb shoulder has a caramelised exterior and succulent and moist meat. The lamb roast and pan gravy is delicious and definitely, a must-try recipe of mine.
Slow-cooked lamb shoulder in Oven
The temperature of slow-cooked lamb shoulder that it is cooked is very important to have a good flavour and texture. Lamb shoulder can be cooked with a few different equipments but cooking it in the oven will give you a crispy skin that has a caramelised exterior while having gelatinous and succulent meat.
Can you slow cook lamb shoulder? Yes, it is better if it is slow-cooked because the muscles in the meat needs to be broken down. If cooked in a higher heat for a shorter time then the meat will be tough and not succulent
What Goes In Slow cooked lamb shoulder Recipe
We are making a basic marinade with seasoning, herbs, lemon and spices such as cumin. This is very similar to a greek lamb marinade but with an extra punch and flavour
How To Make Slow cooked lamb shoulder Recipe
It is quite simple, it is all about the marinade and cooking the lamb at the right temperature. The marinade is basically made by mixing all ingredients together and applying to the lamb and then cooking low and slow in the oven.
The Essential Equipment Needed To Make Slow cooked lamb shoulder Recipe
- Chef knife
- Chopping board
- Mixing bowl
- Deep oven tray
What To Serve With Slow cooked lamb shoulder Recipe
- Roast potato
- Pita bread
- Gravy (Which is included in my recipe below)
- Pasta salad
- Greek salad
How to serve slow-cooked lamb shoulder
Slow-cooked lamb shoulders can be carved or pulled apart. It will easily carve with less effort, this can be served with gravy poured on the top or you can also do DIY wraps with pita bread, dips, salad and slow-cooked lamb shoulder for a larger gathering.
How To Store Slow cooked lamb shoulder
Slow-cooked lamb shoulder can be wrapped in cling wrap and stored in the fridge for up to 5 days.
How to cook Slow-cooked Lamb shoulder
Is it best to cook a roast is covered but last 45 mins it should be uncovered. When we cover the roast, It will not dry out. the reason why we uncover the last part of the cooking is to render the fat on the top.
Lamb shoulder also needs to be cooked at a lower temperature than your traditional 180c -200C. The lower the better but a lower temperature means more time cooking. It usually takes about 4-5 hrs at a 170C temperature for a slow-cooked lamb shoulder to cook. Increasing the temperature to speed up the cooking process will only dry out the meat, which will affect the overall flavour and texture.
How to slow-cook lamb shoulder?
In an oven cooked low and slow. Oven temperature will be 170C. The roast will be covered but the last 45 minutes of its cooking time will be uncovered
How To Reheat Slow cooked lamb shoulder Recipe
To reheat, simply microwave covered with a cling wrap, so it will not dry out and will still remain moist and succulent
What Type Of Lamb to use for Slow cooked lamb shoulder Recipe
It is important to choose your lamb carefully. It is vital to have fat on the lamb, this is what will keep the interior of the meat moist, so make sure there is a decent layer of fat on the lamb. I was able to purchase the lamb shoulder deboned and rolled. You can also use a bone-in lamb shoulder,the texture of the meat will be more succulent when cooked with a bone-in lamb shoulder.
can I use lamb leg instead of lamb shoulder in this recipe?
Yes, you can however, the shoulder will give you a much succulent texture. But you can use a leg of lamb.
can you slow cook lamb shoulder from frozen
No, You will need to defrost it in the fridge overnight and cook it in the oven. The reason why it shouldn’t be cooked from frozen is that the temperature difference from frozen to hot will impact the texture of the meat
What’s the best way to cook a lamb roast ahead of time
You can definitely cook the roast ahead of time. and if u need to reheat simply cover with a foil, place the oven at 170C and reheat for about 20 minutes or reheat the lamb covered with cling wrap in the microwave. pour the gravy on the top and serve.
should you cook a roast with the fat up or down and why
It should always be cooked fat side up in the oven reason being the fat needs to render and the fat is what will protect the interior of the meat to be moist and succulent after 4 hours of cooking.
You can also check my other recipes here
Step By Step Guide On How To Make Slow cooked lamb shoulder Recipe
Slow cooked Lamb shoulder Recipe
- 1 Oven hhh
- 1.2 kg Lamb Shoulder
- 500 ml Beef broth
- 1 Onion cut into quarters
- 2 heads Garlic cut into 2 sideways
- 2 tbsp Olive Oil
- 2 tsp Salt
- 1 tsp Black Pepper Ground
- 3 cloves Garlic Chopped
- 8 sprigs Rosemary Chopped
- 1 cup Water
- 1 Lemon (squeezed and juiced)
- 1 tsp Cumin powder
Corn flour slurry for Lamb roast gravy
- 1 tsp Cornflour
- 4 tbsp Water
Lamb roast gravy
- 50 g Butter Cut into cubes
- Preheat oven to 170C
- Mix all ingredients listed under the marinade in a small bowl together
- Apply the marinade onto the lamb until well coated inside and outThe lamb doesn't need to be tied up as per the video, that's how I purchased it.
- In a large deep baking tray, place the onions and garlic heads on the bottom, and place the marinated lamb shoulder on top of the vegetables. Finally, pour the beef stock into the bottom of the tray
- Cover the tray with aluminium foil and cook it in the oven for 4 hours-4.5 hrs ( If the meat weighs more than 2 kg it will take more time to cook)
- Last 45 minutes of cooking, take out the foil and cook until well caramalised on the top
- Take out of the oven, Take the meat out of the pan
- Strain the roast liquid into a saucepan. Let it come to a boil, then add the corn flour slurry ( Mix the corn flour with water) and mix well into the strained pan gravy using a whisk. Finally, add butter.
- Carve the lamb, pour the gravy on top of the lamb and serve