Recipe Lamb Shoulder
If you’re planning to have an intimate friend or family get-together, why not surprise them with a delicious serving of this Recipe for Lamb Shoulder?
What better way than to spend your evening with your loved ones while indulging in a rich, tender and flavourful meal. Slow roasting lamb shoulder tenderises the meat and brings out juiciness and flavour from the garlic and herbs.
Although the recipe may take about 3 ½ hours to prepare and cook but you’ll soon realise that all the effort was worth it! So, make your way to the local grocer to buy the ingredients listed below and try this recipe out today!
Ingredients (4 servings):
- 8kg lamb shoulder (bone-in)
- 8 rosemary sprigs (roughly chopped
- 3 garlic cloves
- 1 garlic bulb
- 1 onion (quartered)
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 2 cups of beef broth
- 2 tbsp flour
- Black pepper
- Preheat the oven to 220⁰C.
- For the lamb, start by making 12 incisions in the lamb using the tip of a kitchen knife. Make sure the incisions are about 1 or 2-inches deep, not piercing through the bottom of the lamb.
- Stuff bits of rosemary and garlic slices into the holes. Then, rub the lamb with olive oil, salt and black pepper.
- Place the onion, remaining rosemary and garlic bulb on the base of a large roasting pan. Then, pour cold water around and place the lamb on top.
- Cover with double layer foil and place the tray in the oven. Turn down the heat to 180⁰C and let it roast for 3 hours.
- Remove the foil and turn the oven back up to 220⁰C and let the lamb roast for another 20 minutes. The skin should be browned and crisp, and you will be able to tear the meat apart with forks.
- Transfer the lamb over to a large serving plate. Cover the lamb loosely with some foil and let it rest.
- Gravy: Tilt the roasting pan over a sink and use a spoon to remove most of the fat. You should leave about 1 tbsp of fat in the pan. Discard the rosemary.
- Place the pan on a stove and turn the heat to medium-high. Add the flour and stir to combine evenly for about 40 seconds.
- Gradually add the beef stock and stir. Mash the garlic and onion, making sure the garlic squeezes out of the skin.
- Allow the gravy to thicken by bringing it to a simmer for about 2 minutes. Once it reaches the desired consistency, remove the pan from the stove and season with salt and pepper, to taste. Strain into a bowl and squeeze all the juices from the garlic. Transfer to a small bowl or gravy jug. Enjoy!
You can also check out our recipes for Lamb Pasta or Grilled Lamb Chop! However, if you’re not in the mood to cook, download the foodpanda app and order your favourite meal and drinks! Just a few clicks and food will be right at your doorstep.
Article Written By Mico Hu
Mico is a professional creative writer in Foodpanda. She writes about travel, fashion, and food. Also, she enjoy travelling to new places and also eating delicious food.