Slow roast lamb shoulder
This slow roast lamb recipe is one of our household's favourite Eid or holiday recipes. The slow-cooked lamb becomes soft, juicy and unctuous.
Equipment
- Oven
Ingredients
- 1 whole Lamb shoulder Ask the butcher to keep a small layer of fat on the lamb. FAT IS FLAVOUR
- table salt ½ tsp per kg of lamb
Spice paste (per lamb shoulder)
- 1 tbsp rosemary fresh or dried, diced
- ½ tbsp mustard powder
- 1 tsp black pepper powder
- 1 tbsp paprika
- 1 tbsp garlic paste
- 1 tbsp white vinegar or substitute with any vinegar
- 1 tsp red chilli powder optional, to satisfy the inner desi
Stock
- 3 medium onions roughly chopped
- 1 large large carrot roughly chopped
- 2 stick celery roughly chopped
- 500 ml water preferably filtered water
Instructions
- Dry brine the lamb shoulder overnight, by sprinkling salt over the lamb. Refrigerate overnight.
- Make a spice paste with the ingredients listed above.
- Slather the spice paste on the lamb shoulder.
- Add 3 roughly chopped onions, 1 roughly chopped large carrot, and 2 roughly chopped sticks of celery to the bottom of an oven tray.
- Add an oven rack on the oven tray and place the spiced pasted Lamb shoulder on an oven rack. Cook on Gas Mark 8 (230C) for 45mins. Check periodically to ensure the lamb shoulder isn't burning.
- After 45mins. Remove the oven rack and place the Lamb shoulder on the veggies.
- Add 500ml water to the vegetables. Place a piece of baking parchment on the lamb, followed by two layers of heavy-duty aluminium foil. Crimp edges to ensure a good seal.
- Place in the oven on the lowest setting for 6 hours. Approx 120°C (just less than gas mark 1).
- After 6 hours, the lamb should be tender to the touch.
Gravy
- Strain out the vegetables to make a stock with the braising liquid. Cover the lamb with foil and rest in the residual heat of the oven.
- Add the strained liquid to a food-safe ziplock bag.
- You should be able to see the fat on-top of the stock. We need to remove the fat for the gravy.
- How does the hack work?
- Snip one of the bottom edges of the ziploc bag.
- Until all stock is drained and only fat remains.
- To make the gravy.Traditional:1. Melt 4 tbsp butter, add 4 tbsp flour and whisk on a medium heat until the flour becomes brown and gives off a nutty smell. 2. Slowly whisk in the stock.3. Cook until the gravy starts to thicken.4. Season with salt and MSG (Optional)Modern1. Add 0.3% xantham gum for the volume of stock2. Hand blend until combined3. Season with salt and MSG (Optional)
- Chalo Roast Kawa
- The meat is soft, juicy and unctuous.
- Serve with roast potatoes, tenderstem brocolli, creamed spinach and mint sauce.
Questions
- Why add baking parchment, as well as foil?
- How many people does a lamb shoulder feed?
- What's the difference between lamb leg and shoulder?
Love this recipe and your desi lamb leg recipe! Perfection everytime. Thank you!
I’m glad you enjoyed our recipe. It’s one of our favourites too.