12 hour slow-roasted lamb shoulder
April 5, 2023
12 hour slow-roasted lamb shoulder
I hope you are having a cracking week.
We’re all happy over here. I celebrated my birthday, a special day, with the family. And this month, we also celebrate 14 years of Relish Mama. I wrote a small post about these happy milestones over here and a share of my all-time favourite chocolate cake.
On the evening of my birthday, I cooked some lovely dishes to share with the family. I realise that this might be your birthday idea of hell & that is totally understandable. I felt very ‘topped up’, and it is often these days when I feel like creating & cooking for people I love.
I cooked a lamb shoulder slowly and gently all day. 12 hours, in fact, on 110o C whilst we got on & enjoyed our day. The meat was melt-in-your-mouth tender and could have been eaten with a spoon. I don’t eat much meat these days (by choice), but this was very absolutely divine.
I have shared the entire feast with our RM Cooking Club this month. The recipes will make for a fabulous relaxed gathering and especially for Easter this weekend. There are many vegetarian dishes included as well as this lamb for the meat-eaters amongst you. Come and join the club this month & enjoy all of the recipes. If you are just here for the lamb, no problem. It is a pleasure to share that recipe with you here below. It is such a gift of a meal. Both for the glorious hands-off cooking time and the reward you will reap at the end.
Before you begin, take note that I will be one of those annoying people who will suggest for this recipe that you ‘start this recipe the night before’ 🤣 but it is well worth the five minutes you will spend on that.
Nellie
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P.S – If you would love to learn more about our cooking club……please explore here RM Cooking Club.
P.P. S – If you would love to learn more about our food tours, please don’t hesitate to reach out to us via email or check out our tours page this way.
12-hour slow-roasted lamb shoulder
12 hour slow-roasted lamb shoulder
Equipment
- 1 large baking tray
- 1 large frying pan
- Tongs
- Oven
Ingredients
- 1 x 2.5kg lamb shoulder on the bone
- 1 whole preserved lemon
- 3 tablespoons of sea salt
- 1 bunch of oregano
- 6 cloves of garlic peeled
- 3-4 tablespoons of olive oil
- 2 red onions sliced
- 250 ml white wine
- 150 ml red wine vinegar
- 3 lemons rolled and then cut in half
- Freshly cracked black pepper
Instructions
- Pat dry the lamb with paper towel and place it on a baking tray.
- Remove the flesh from the skin of the preserved lemon. Rinse the skin and discard the flesh. Roughly chop the preserved lemon skin and place in a food processor with the sea salt, ½ of the bunch of oregano and garlic cloves. Blitz to form a paste. . Rub this mixture into the lamb, massaging well. Place the lamb in the fridge (not covered) overnight.
- Take the lamb out of the fridge at least 1 hour before you start cooking so that it is as close to room temperature as possible.
- Use a baking dish that will fit the lamb, and that has a lid. Place the sliced onions and the remaining half bunch of oregano on the base of this large roasting dish.
- Preheat oven to 110°C.
- Place a large frying pan (large enough to hold the lamb shoulder) on medium-high heat. Brown the meat on all sides; it will take about 10 minutes to get a good colour all over. Transfer the lamb to the baking dish & place it on top of the onions and oregano.
- Place the frying pan back on the heat and select medium heat. Pour in the wine and let it bubble, and reduce for 2 minutes. Pour the warm wine over the lamb.
- Pour the vinegar around the lamb and add the lemons. Sprinkle with freshly cracked black pepper and cover with a lid and bake on the middle shelf for 12 hours. Check every so often to ensure the onions are not burning, and baste the lamb.
- When it is ready, the meat will be incredibly tender and falling off the bone.
- Gently shred the meat into large pieces and use the roasting juices to moisten the meat.
Notes
Nutrition
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