Slow Roasted Shoulder of Lamb

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Slow Roasted Shoulder of Lamb by Emma Eats & Explores - SCD, Paleo, Grainfree, Glutenfree, Dairyfree, SugarfreeI love a roast dinner – there’s something about it that feels so homely, and with friends of ours coming over for dinner (who have recently emigrated to Hong Kong) I decided to do a traditional British supper to welcome them back to the country.

The thing I love about slow roasts is that you can’t really go wrong – the time scale doesn’t matter too much – you can under-do it, but it’s pretty hard to overcook it, the longer it stays in the oven, the better it gets – perfect if you find yourself having a catch up and dinner gets pushed back a bit!

The cooking guidelines obviously vary with the size of the piece of meat that you use, but mine was 2kgs and was in the oven for 4 1/2 hours.  This sized lamb shoulder was plenty for four of us with lots of left overs so it probably serves 6!

So how to prepare the meat…  

Start by preheating the oven to 170C.

Begin the prep by chopping the garlic into fairly thick slices – maybe 3 or 4 slices per clove and then place the lamb, fat side up and score small incisions with a sharp knife all over the fat of the lamb shoulder.  Stuff a piece of garlic into each incision along with a small sprig of fresh rosemary…Slow Roasted Shoulder of Lamb by Emma Eats & Explores - SCD, Paleo, Grainfree, Glutenfree, Dairyfree, SugarfreeThen layer the anchovy fillets on top of the lamb shoulder.  I promise it wont taste fishy – it just really adds a lovely salty, umami taste to the whole thing – I don’t even really like anchovies and you can’t taste them at all!  If you’re really worried about the anchovies then leave them out and just use regular olive oil or butter to drizzle over the lamb shoulder (see later for this step).Slow Roasted Shoulder of Lamb by Emma Eats & Explores - SCD, Paleo, Grainfree, Glutenfree, Dairyfree, SugarfreeSlice the onions and layer them on a baking tray along with any leftover rosemary and garlic that you may have.Slow Roasted Shoulder of Lamb by Emma Eats & Explores - SCD, Paleo, Grainfree, Glutenfree, Dairyfree, SugarfreePlace the shoulder of lamb on top of the onions and drizzle the anchovy oil over the whole thing.  Add 100ml of water to the baking tray.Slow Roasted Shoulder of Lamb by Emma Eats & Explores - SCD, Paleo, Grainfree, Glutenfree, Dairyfree, SugarfreeNow you have to enclose the lamb.  Using tin foil, cover the lamb and the tray entirely so that it can steam inside the foil – you want to try to not have any gaps in the tin foil at all.

Pop the lamb into the pre-heated oven and leave to roast for about 4 hours.  After the 4 hours, remove the tin foil and cook for a further 30mins so that the lamb has a chance to brown and crisp up.  You can then pretty much leave it in the oven until you are ready to serve it – you may want to rest it for 5 mins when it comes out of the oven so that the juices have a chance to drain.

Make a gravy from the juices and the onions in the bottom of the baking tray.  I did this by blending the juices, onions and some water from cooking the vegetables and then reducing it in a pan on the hob until it thickens slightly (as I can’t use flour to thicken my sauces).

Doesn’t it look amazing!Slow Roasted Shoulder of Lamb by Emma Eats & Explores - SCD, Paleo, Grainfree, Glutenfree, Dairyfree, Sugarfree

You almost don’t need to carve it, it just falls away from the bone, and the fat has all melted and the skin is lovely and crisp.  I served it with potatoes dauphinoise (for the others), Cauliflower Mash, Honey & Thyme Roasted Carrots, and Roasted Fennel for a proper Roast Dinner!Slow Roasted Shoulder of Lamb by Emma Eats & Explores - SCD, Paleo, Grainfree, Glutenfree, Dairyfree, SugarfreeI then served my Apple & Cinnamon Crumble for dessert – you can’t get more British than that!

29 Comments Add yours

  1. thetravelpockets says:

    Oh my, this looks so tasty and pretty easy to make! Added to my collection of recipes 🙂

    1. Thanks – I love recipes where you just put them in the oven and forget about them!

  2. Shirley says:

    I am fond of cooking and trying new recipes. It is something different that i will love to try. Thanks for sharing. Love to see more such recipes in future as well. .

  3. Ludmilla says:

    It seems so moist and delicious!!

  4. Ludmilla - Brazilian Flair in the USA says:

    This lamb looks so moist and delicious!!

  5. The husband loves lamb! I love all the seasonings you’ve used here– delicious!

  6. Emma says:

    It looks so delicious !! I’m hungry now because of you haha

  7. westviamidwest says:

    This is a great option for a Holiday dinner coming up. The rosemary and garlic will double as making my house smell wonderful! Love it!

    1. It does smell amazing whole it’s cooking – and so much tastier than turkey!!!

  8. Elizabeth says:

    We are seriously big fans of lamb here in our house as we have some of the world’s finest growing on our doorstep! Two of them are now in our freezer, so that’s a few shoulders. Gorgeous recipe!

    1. Yum! It’s lovely having locally sourced produce!!

  9. This looks incredible. Slow roasting is great. We love recipes that we don’t have to watch over.

    1. Me too – pop it in and go for a nice long walk until it’s ready!!

  10. Rachel says:

    My mister won’t eat lamb so it is rare i get to enjoy it, this makes me want lamb all the more x

  11. Jen Enoch says:

    I have to tell you, I’ve never made lamb, mostly because I’m so afraid of ruining it. These steps are laid out so well, I really think I can do it!! Thank you so much for posting this!

    1. You can’t ruin this! The longer you cook it the better!! 😀

  12. Erica Price says:

    That does look so tasty. Difficult to beat a good roast and I love how it looks with the rosemary sprigs.

  13. Holly says:

    This looks really good. Lamb is just so expensive.

    1. I find most meat is these days 😞 – decent organic stuff anyway, but worth it for a special occasion!

      1. Doreen says:

        Emma, I too eat all organic, and yes, it is rather costly here in America too. I didn’t buy myself turkey for our Thanksgiving holiday as it was way too expensive. I instead roasted a chicken. Worked for me!

  14. Oh gosh! It looks delish! I would love to eat it now please hahaha!

  15. Doreen says:

    It looks delicious. Amazingly yummy. I’m American, so silly question, but what is a hob? LOL Also, I would imagine if you leave the roast in a hot oven too long, it would dry out, no? I like a juicy roast.

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