Roast shoulder of lamb

[EternalOptimist]

Yep, I am cooking again today.

Got me daughter and her family coming over, plus I need to empty the freezer, So I have gone for the biggie.

Tis a difficult joint to cook, but this seems to work well :-


put the oven on as high as it will go.

Get a large deep roasting dish

lay down a 4 cloves of garlic, unpleeled. half a dozen sprigs of rosemary.

Brush the nottom of the lamb with olive oil.

Place the lamb on top of the herbs, slice the fat. rub in salt and pepper, then brush with oil.
put some skewers through, cover tightly with foil.

turn the oven down to 170
cook for 4 hours.

let it rest a few minutes, then 'pull' the meat off with forks (as opposed to slicing )

throw in a few roasties, boilies and a few veggies and some gravy.

[norrahe]

Yep, I am cooking again today.

Got me daughter and her family coming over, plus I need to empty the freezer, So I have gone for the biggie.

Tis a difficult joint to cook, but this seems to work well :-


put the oven on as high as it will go.

Get a large deep roasting dish

lay down a 4 cloves of garlic, unpleeled. half a dozen sprigs of rosemary.

Brush the nottom of the lamb with olive oil.

Place the lamb on top of the herbs, slice the fat. rub in salt and pepper, then brush with oil.
put some skewers through, cover tightly with foil.

turn the oven down to 170
cook for 4 hours.

let it rest a few minutes, then 'pull' the meat off with forks (as opposed to slicing )

throw in a few roasties, boilies and a few veggies and some gravy.

WHS except, I put some holes in the meat, stud with garlic and rosemary and sometimes anchovies and then lower it to about 120 and cook for about 6-7 hours, with about 2 hours left, I slice some spuds up ( not too thin) and put into a separate roasting tin and drain some of the lamb juices into it and cook, then once the lamb is out and resting I put the oven up high again to crisp the spuds off.

[SimonMac]

WHS except, I put some holes in the meat, stud with garlic and rosemary and sometimes anchovies and then lower it to about 120 and cook for about 6-7 hours, with about 2 hours left, I slice some spuds up ( not too thin) and put into a separate roasting tin and drain some of the lamb juices into it and cook, then once the lamb is out and resting I put the oven up high again to crisp the spuds off.

+1 for the Garlic and Rosemary, anchovies.... hmmmm might have to think about that

[norrahe]

+1 for the Garlic and Rosemary, anchovies.... hmmmm might have to think about that

Always best to slice the garlic thinly, other wise you end up with raw lumps.

I also like to add some roast carrots, I wrap them up in tinfoil add, salt and pepper and some thyme and they cook in enough time while the meat is resting.

[FatLazyContractor]

Don't forget the mint sauce while serving !

[DiscoStu]

Anchovies (Rest of it sounds great though)

[Scruff]

I have never cooked a leg of lamb for more than 115 minutes, since my family like it pink and bloody...

[vetran]

drool!

[EternalOptimist]

smells fantastic. that'll be the rosemary.

15 minutes to go. then...


i'm going in.

[kal]

smells fantastic. that'll be the rosemary.

15 minutes to go. then...


i'm going in.

Riveting... is this mumsnet? who the ***** gives a tulip about some crappy dinner you're cooking for your clan, banal posts like this explain how you've managed to amass so many posts in your miserable little life, twat.