A traditional rosemary recipe for a slow-cooked-in-the-oven lamb shoulder. The result is tender and juicy. While the majority of lamb recipes tend to be easier in a slow cooker, the roasted flavour in this recipe is better oven-baked.
Oven-Roasted Lamb Shoulder
| Main Dish | Low Carb | Carnivore | Paleo | Beef And Lamb |
Ingredients
- 1.6 kg boneless lamb shoulder
- 2 tbsp oil
- ½ tsp salt
- ½ tsp dried rosemary
- ¼ tsp garlic powder
- ¼ tsp black pepper
Instructions
Preparation
- Remove the lamb from the fridge for 1 hour to warm it to room temperature.
Method
- Step 1
- Preheat a fan-assisted oven to 150°C.
- Step 2
- Pat the lamb dry with kitchen paper and pierce it several times with a sharp knife.
- Step 3
- In a small bowl, mix the salt, garlic powder, black pepper and oil.
- Rub the herbed oil over the lamb, and cover all sides.
- Step 4
- Place the lamb on a baking tray and sprinkle the top with dried rosemary.
- Cover the tray with aluminium foil; try to make sure the foil doesn't touch the lamb itself.
- Step 3
- Roast in the oven for 2 ½ hours.
- Take the lamb from the oven and remove the aluminium foil but keep the foil to one side to use later.
- Return the uncovered lamb to the oven and cook for a further 30 minutes.
- Step 4
- Remove the lamb when cooked - a meat thermometer should read above 63°C. If it doesn't, return the lamb to the oven and check again in 30 mins.
- Once cooked, wrap the meat tightly in the aluminium foil set aside earlier and leave it to rest for 30 mins.
- Step 5
- Serve.
Alex