SLOW ROASTED LAMB SHOULDER
with Roasted Winter veg
Serves: 4-6 people | Prep Time: 15-20 mins | Cook Time: 5-6 hours
This Slow Roasted Lamb Shoulder recipe highlights seasonal Winter veg & our farm direct pastured lamb. Cooking this cut of lamb slowly and at low temperature will reward you with the softest, most decadent, fall from the bone, delicious lamb. It’s a guaranteed crowd pleaser.
Recipe & images courtesy of Alana Lowes.
Approx. 2.2 kg lamb shoulder
1 tbsp ground cumin
1 tbsp ground smoked paprika
2 tbsp honey
5 tbsp olive oil
3 tsp salt flakes
10 sprigs of fresh thyme
1 bunch dutch carrots
4 purple carrots (approx. 400g)
2 turnips (approx. 250g), quartered
12 brussel sprouts (approx. 150g), halved
3 beetroots (approx. 300g), quartered
1 tbsp cornflour
1 large oven roasting bag or alfoil.
Preheat the oven to 150°C fan forced.
To prepare the lamb, mix together the cumin, smoked paprika, honey, 2 tbsp olive oil and 2 tsp salt flakes. Rub the mixture all over the lamb shoulder. Place the shoulder into the oven roasting bag along with 5 sprigs of the thyme. Secure the bag with a knot or a tie. Prick 5-6 holes in the top of the bag to allow steam to escape. If you don’t have an oven bag, you can just use alfoil to create a lid/seal for your baking dish.
Place the lamb shoulder into a roasting tray and into the hot oven. Roast for 5hrs or until the meat falls from the bone.
For the final 30 mins cooking time of the lamb, remove from bag (or remove foil) reserving the juices.
With 30 mins to go with your lamb roasting, bring a large pot of salted water to the boil. Add in the vegetables and cooked for 4-5mins just to softened. Drain and set aside.
Remove the lamb from the oven and set aside to rest for 15-20mins, remember to reserve the juices. Meanwhile, turn up the oven up to 220°C.
Place another roasting pan with the remaining olive oil into the oven to heat, approx 2-3 mins. Once the pan and oil is hot, add the vegetables to the pan, stirring to coat in the hot oil, taking care as it might splatter. Sprinkle with the remaining 1 tsp of salt and the thyme sprigs. Roast for 15-20mins or until the vegetables are charred around the edges.
Place the juices into a saucepan and bring to the boil. Remove 2 tbsp of the juices and whisk in with the cornflour and then pour the cornflour mixture back into the saucepan. Whisk on a gentle simmer for a further 2-3 mins or until the juices thickens slightly.
Serve the lamb shoulder with the roast vegetables, gravy and any remaining fresh thyme sprinkled over top.