Slow-Roasted Lamb Shoulder - Bio-Alai Friendly

Slow-Roasted Lamb Shoulder - Bio-Alai Friendly

This slow roasted lamb shoulder is our Sunday night family favourite when I want to serve a comforting, delicious and super easy family dinner. Its also usually served at Easter and family gatherings as we can focus on quality time together not preparation, then sit down to a scrumptious dinner together. My lamb shoulder recipe is different as I slow cook it uncovered on a bed of onion, rosemary, thyme and garlic. Chicken broth in the pan helps keep the lamb tender and it's the base for the self made gravy. Scoop the pan juices mixed with the chicken broth a few times and the meat will be infused with all the flavours. I always throw in a whole lemon cut in half as it keeps the meat moist and cuts through the fat in the lamb (don't skip the lemon, its a game changer). The result is a tender pull apart lamb shoulder with lot's of crispy outside bits that have been basted with chicken broth. It's not as 'pull-apart' as lamb shoulder cooked for 8 hours, however I like that as I find the meat has more texture and flavour. My lamb shoulder recipe is forgiving, easy and has a self made gravy. It's so delicious and nutritious (as long as you can manage your serving size better than me!).

Slow-Roasted Lamb Shoulder - Bio-Alai Friendly

Meaghan South
Servings

6

Prep Time

10 minutes

Cook Time

4 hours plus 15 minutes rest

Category

Mains

Source URL

https://www.meaghansouth.com/blog/slow-roasted-lamb-shoulder-bio-alai-friendly

Article URL

https://meaghansouthvitalityshop.com.au/blogs/news/slow-roasted-lamb-shoulder-bio-alai-friendly

This slow roasted lamb shoulder is our Sunday night family favourite when I want to serve a comforting, delicious and super easy family dinner. Its also usually served at Easter and family gatherings as we can focus on quality time together not preparation, then sit down to a scrumptious dinner together. My lamb shoulder recipe is different as I slow cook it uncovered on a bed of onion, rosemary, thyme and garlic. Chicken broth in the pan helps keep the lamb tender and it's the base for the self made gravy. Scoop the pan juices mixed with the chicken broth a few times and the meat will be infused with all the flavours. I always throw in a whole lemon cut in half as it keeps the meat moist and cuts through the fat in the lamb (don't skip the lemon, its a game changer). The result is a tender pull apart lamb shoulder with lot's of crispy outside bits that have been basted with chicken broth. It's not as 'pull-apart' as lamb shoulder cooked for 8 hours, however I like that as I find the meat has more texture and flavour. My lamb shoulder recipe is forgiving, easy and has a self made gravy. It's so delicious and nutritious (as long as you can manage your serving size better than me!).

Ingredients

  • 2 kg shoulder of lamb, bone in
  • Proper salt and pepper (go easy on salt as there is salt in the chicken broth and vegetable stock)
  • 2 tablespoons extra virgin olive oil or fat kept from last lamb or chicken roast
  • 1 onion, sliced into rings
  • Whole garlic head, unpeeled, broken up
  • 2 to 4 rosemary sprigs, depending on how punchy you like your flavours
  • Small handful of thyme sprigs
  • 3 cups homemade chicken broth
  • 1 teaspoon Urban Forager vegetable stock
  • 1 lemon, halved

Directions

  1. Preheat oven to 160C (fan).
  2. Place onion on bottom of roasting pan then layer garlic, rosemary and thyme on top.
  3. Place lamb shoulder on top of onion and herbs, drizzle with olive oil or smear on fat, then sprinkle generously with salt and pepper and rub it all in.
  4. Mix the vegetable stock into the chicken broth.
  5. Pour chicken broth around the lamb then pop the halved lemon in the broth sitting cut side upwards.
  6. Place uncovered in the oven and roast for 4 hours. Check each hour and spoon the juices over the lamb. If running low on liquid add some water or more chicken broth.
  7. After 3.5 hours remove from the oven, spoon juices over again and check if the meat easily pulls apart off the bone. If not, return to the oven for another half hour.
  8. When happy with the lamb, remove from oven, spoon over pan juices generously. Transfer to a serving platter and cover loosely with foil while you make the gravy.
  9. Gravy: skim off most of the fat from the surface of the liquid. Squeeze the garlic out of the cloves and press into the bottom of the pan to dissolve. Remove stalks from rosemary and thyme and add herbs back into pan. Squeeze the lemon juices out of the lemon half. Place the pan on the stove top on medium high and stir to combine and reheat. Check seasoning.
  10. Serve with gravy, mashed sweet potatoes or pumpkin and steamed greens, or a green salad.
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