I originally made this for a holiday dinner last year.
Because we had guests and we were all having a rather festive time I only grabbed a few quick photos in the kitchen. The photos were awful but the lamb was wonderful.
Obviously, I had to make it again so I could get decent photos.
As it turns out, decent photos of a slow-roasted, covered, shoulder of lamb are not possible.
Ignore the photos and take my word for it: this lamb is wonderful.
Unlike a leg of lamb which can be roasted in a hot oven and served pink (or roasted in a slow oven…) a shoulder requires more tender care or it can be…. chewy.
Also, while they look large, there is not nearly as much meat on a shoulder as on a leg. We had this shoulder as the main course one night, in a risotto with white beans the next night and a lunch sandwiches for mon mari.
There were, of course, also dog treats.
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Shoulder of Lamb, Slow-Roasted
Lamb shoulder, unlike a leg of lamb, are best cooked slowly with moist heat. The meat is tender and juicy.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 6 1x
- Category: Lamb
- 1 lamb shoulder, app 3 – 4 lbs (1.5 – 2 kilos
- 1 large carrot, cut into sticks
- 1 large rib celery, cut into sticks
- 1 large onion, sliced
- 2 cloves garlic, minced
- 3 tbs sherry vinegar
- 2 tbs brown sugar
- 2 tbs Dijon-style mustard
- 2 tsp rosemary
- 1 cup (8oz, 250ml) white wine
- Spread vegetables in a roasting pan large enough to hold the lamb.
- Place the lamb on the vegetables.
- Mix the vinegar, sugar, mustard, and rosemary.
- Pur mixture over lamb
- Add white wine to pan.
- Cover and roast 210F (100C) for 7 hours
- Remove and let rest for 15 minutes.
- Carve the lamb and serve.
I used a 9 x 13 sheet cake pan and covered it with foil.
We discarded the vegetables.
It looks like there would be enough to feed a small army but remember – this is a shoulder. There is a ‘shoulder blade’ that takes up a lot of space.
We are slowly emptying our freezer of lamb but, as they are quadrupeds, we still have 2 legs and 1 shoulder.
Last year we had 1 leg cut into slices for grilling. I made the other leg when I had the family here after our reunion in Morocco and the 2 shoulders were served at the holiday dinner.
This year, due to the pandemic lock-down we’ll be eating it all ourselves.
Leg of lamb for Thanksgiving and Christmas; shoulder of lamb for New Year’s Eve should about take care of it.
Those events will be followed by lamb curry, lamb stir-fry, lamb risotto, lamb pasta, lamb sandwiches, lamb for breakfast, lunch, dinner for humans and dog…..
It’s a good thing we like it.