If there's something that can make your mouth water - it's a slow-cooked lamb shoulder. Here's the recipe for a delicious, tender lamb shoulder.
Recipe for slow-cooked lamb shoulder
If there’s something that can make your mouth water – it’s slow-roasted shoulder of lamb. Here you will find the recipe and a detailed step-by-step guide.
Slow-roasted meat dishes are perfect for weekends when you want to spend time with your loved ones, while also preparing a lovely and delicious meal that mostly takes care of itself. A shoulder of lamb also gives you the perfect opportunity for leftovers that fit nicely into a busy weekday.
Our shoulder of lamb comes from a 60-day dry-aged Danish lamb, which makes the flavor even more intense.
Servings: persons
Slow-Cooked Lamb Shoulder
If there's something that can make your mouth water - it's a slow-cooked lamb shoulder. Here's the recipe for a delicious, tender lamb shoulder.
Equipment
- Pre-Slicing Knife
- Cutting Board
- Ovenproof dish
- Oven
Ingredients
- 1 pcs. Lamb Shoulder This version is dry-aged
- 1 pcs. Carrots
- 0.25 pcs. Celery
- 2 pcs. Onion
- Spices Salt, pepper, fresh rosemary, and fresh thyme
- Meat Trimmings From the crust and a bone from a deboned leg of lamb
- 300 gram White Wine
- 1/2 l Water
Instructions
- Score the meat across and season it with salt and pepper.
- Find a large ovenproof dish and place all the vegetables at the bottom along with the trimmings from the crust and the bone from the deboned leg of lamb. The reason we have these is that the meat is dry-aged, which means a hard, jerky-like crust is formed, full of lots of flavor. Since most people won't have that, you can "make do" with a strong bone or just use a bit of bouillon later instead.
- Add the white wine and place the dish in the oven at 225 degrees Celsius (437 degrees Fahrenheit) fan.
- Let it develop a good dark crust (this takes about 10 minutes) and take the dish out. Leave the oven door wide open and turn the temperature down to 150 degrees Celsius (302 degrees Fahrenheit) fan instead.
- Place the lamb shoulder in the dish, add the water, and cover the dish with aluminum foil.
- When the oven is down to 150 degrees Celsius (302 degrees Fahrenheit), put the dish back in the oven and let it cook for 3 hours.
- After the 3 hours, take the dish out and use the juice and vegetables for sauce etc.
- Put the dish with the meat back in the oven and cook for 15 minutes at 225 degrees Celsius (437 degrees Fahrenheit) fan.
- Cut it into smaller pieces and it's ready to serve.