Recipe for lamb shoulder in oven
Easter lamb ? I dream of family lunches and spending time with my loved ones, but that will have to wait a bit longer! ?
However, you shouldn’t miss out on this delicious recipe for lamb shoulder.
The lamb is from my in-laws and you can’t get it better than this ? actually, many of you think that lamb tastes like wool – I bet you think so because the lamb you have had was “too old.”
The younger the lamb, the less it tastes like “wool.”
So, look at the package and don’t choose lamb where the animal was over 12 months old when slaughtered.
Roasted lamb shoulder
Equipment
- Knife
- Cutting Board
- Oven
- Ovenproof dish
Ingredients
- 1 pcs. Lamb Shoulder
- 3 pcs. Potato cut into bite-sized pieces
- 3 pcs. Carrots cut into bite-sized pieces
- 1 pcs. Onion cut into wedges
- 4 cloves Garlic
- 1 pcs. Leek
- 3 pcs. Bay Leaf
- Vegetable Broth 1/2 cube
- fresh rosemary
- Water
- Salt and Pepper
- Olive Oil
Instructions
- Score the fat on the lamb shoulder and rub it well with salt, pepper, and olive oil.
- Insert the rosemary sprigs between the fat.
- Distribute the vegetables in a large ovenproof dish and crumble the half bouillon cube over them.
- Add the 3 bay leaves.
- Place the lamb shoulder on top ? pour water in so the bottom half centimeter of the lamb is covered.
- Put the dish in a preheated oven at 145 degrees Celsius (293 degrees Fahrenheit) fan-assisted.
- It is ready after about 3 hours, maybe a little less - it should have a core temperature of 58-60 degrees Celsius (136-140 degrees Fahrenheit) if you want it pink ☺️
- Serve with gravy made from the drippings, the vegetables at the bottom, and oven potatoes, possibly a good salad ???
- Enjoy your meal!