ROAST LAMB SHOULDER
By Simbooker on the 3oth March 2016
Files & Tags: recipe, index, goat & lamb, british/english, potatoes & root veges
A Roast Lamb is one of my favourite dishes in the world. I love shoulder and leg. But a shoulder with bone in; such as this recipe, is probably my favourite. As with many cuts of meats, lamb comes in many varieties. This is a half shoulder, a full shoulder usually has a big piece of bone sticking out, and there's also the de-boned leg and shoulder varieties which are rolled and tied.
You can get leg with bone in, or the bone out and the lamb butterflied. You can get half a leg, or a full leg, half a shoulder, or a full shoulder. Then there's New Zealand Lamb and Welsh Lamb...
I don't really care where the lamb comes from. I just love lamb. Here is a very simple, but easy and delicious recipe. By the way, I have recently discovered I prefer my lamb pretty well done. Just reduce the time if you like it rare or rarer.
ROAST LAMB SHOULDER recipe
THE INGREDIENTS
Click for Yorkshire Pudding and Potato Recipes1 Lamb Shoulder or Leg of Lamb, make an Adobo Marinade...
1 or 2 whole Garlic Bulbs peeled and chopped or substitute garlic paste, 1 tbs Red Wine Vinegar, 3-5 tbs Light Soy Sauce, 1 Small Yellow Onion peeled and chopped or substitute chives, 1 tbs Salt (or to your taste), 1 heaping tsp of Dried Oregano, 1tsp black Pepper or Peppercorns 1 OR 1/2 tsp Cumin, *1+1/2 Cups of Olivio or Vegetable Oil blend these ingredients and pour over the lamb and rub the ingredients in. Leave the lamb to marinate preferably over night or a minimum of one hour.
Click for Yorkshire Pudding and Potato Recipes1 Lamb Shoulder or Leg of Lamb, make an Adobo Marinade...
1 or 2 whole Garlic Bulbs peeled and chopped or substitute garlic paste, 1 tbs Red Wine Vinegar, 3-5 tbs Light Soy Sauce, 1 Small Yellow Onion peeled and chopped or substitute chives, 1 tbs Salt (or to your taste), 1 heaping tsp of Dried Oregano, 1tsp black Pepper or Peppercorns 1 OR 1/2 tsp Cumin, *1+1/2 Cups of Olivio or Vegetable Oil blend these ingredients and pour over the lamb and rub the ingredients in. Leave the lamb to marinate preferably over night or a minimum of one hour.
THE DIRECTIONS
Preheat your oven. I roasted this lamb for two hours at 180c, but your oven may be completely different from mine. Also it depends on how rare or not you like your lamb. And of course the size. Do not remove the marinade, and pour about a quarter of a cup or more of water at the bottom of your baking tray. Make sure the lamb is roasted on both sides so turn half way.
Preheat your oven. I roasted this lamb for two hours at 180c, but your oven may be completely different from mine. Also it depends on how rare or not you like your lamb. And of course the size. Do not remove the marinade, and pour about a quarter of a cup or more of water at the bottom of your baking tray. Make sure the lamb is roasted on both sides so turn half way.
Serve with roast potatoes or mashed potatoes and Pop-overs or Yorkshire Puddings. Click here for my basic gravy recipe. Add a sprinkling of Rosemary to the gravy and you're good to go.