Slow Roast Lamb Shoulder

Method14 steps · about 5 hr 5 min

1. 1

   Step 1: Peel the onions (3) and cut into thick slices and lay in the centre of the roasting dish.

   Uses 3 onions

2. 2

   Step 2: Peel the garlic (6 cloves) and cut each piece in half lengthways.

   Uses 6 cloves garlic

3. 3

   Step 3: Make twelve deep slits in the lamb shoulder (2 kg) and push one of the twelve prepared garlic halves into each slit.

   Uses 2 kg lamb shoulder (bone in) · six peeled garlic cloves cut lengthways into twelve halves

4. 4

   Step 4: Rub the prepared garlic-studded shoulder with the oil (1 tbsp) and measured salt and black pepper (1 tsp).

   Uses 1 tsp black pepper · 2 tsp flaked sea salt · 1 tbsp oil (vegertable or olive) · 2 kg bone-in shoulder with twelve slits each filled with prepared garlic half

5. 5

   Step 5: Put the prepared seasoned shoulder over the sliced onion bed in the roasting dish and cover with foil.

   Uses three peeled onions thickly sliced in roasting dish · garlic-studded shoulder rubbed with tablespoon oil and measured salt and pepper

6. 6

   Step 6: Roast the prepared covered dish in a preheated oven at 160°C conventional (320°F) or 140°C fan for 4 hours until the shoulder is tender.

   Roast lamb · 240 minUses seasoned shoulder placed over prepared onions and dish covered with foil

7. 7

   Step 7: Remove the prepared cooked lamb from the oven and spoon most of the fat from the roasting dish.

   Uses covered shoulder cooked four hours at 160 C until tender

8. 8

   Step 8: Brush the measured honey (3 tbsp) over the prepared slow-roasted shoulder.

   Uses 3 tbsp honey · same cooked shoulder in roasting dish after most fat spooned off

9. 9

   Step 9: Increase the oven to 200°C conventional (392°F) or 180°C fan and return the prepared honey-glazed joint uncovered.

   Uses prepared cooked shoulder brushed with three tablespoons honey

10. 10

    Step 10: Roast the prepared glazed lamb for 15–30 minutes until golden.

    Brown honey glazed lamb shoulder · 30 minUses same joint returned uncovered to 200 C oven

11. 11

    Step 11: Transfer the fully roasted lamb to a warm dish, cover loosely with foil and rest for 20 minutes while making the gravy.

    Rest meat · 20 minUses shoulder browned 15–30 minutes after first four-hour roast

12. 12

    Step 12: Spoon nearly all remaining fat from the prepared roast onion juices. Put the pan over low-medium heat and add the red wine (100 ml) to deglaze.

    Uses 100 ml red wine · cooked onion bed and roasting juices with meat removed for rest

13. 13

    Step 13: Scrape browned bits from the prepared wine and onion mixture and let bubble for 1 minute, then add the stock.

    Deglaze lamb onion pan with wine · 1 minUses 400 ml chicken stock (or lamb) · 100 ml red wine in defatted prepared roast onion pan

14. 14

    Step 14: Simmer the prepared stock-wine-onion gravy until reduced to the desired consistency. Check the optional additional seasoning (to taste) to taste and serve with the rested lamb.

    Uses seasoning (to taste) · prepared wine onion juices bubbled one minute and 400 ml chicken or lamb stock added · golden shoulder rested 20 minutes while gravy made