Slow Roasted Grass Fed Lamb Shoulder with Rosemary & Garlic

Slow Roasted Grass Fed Lamb Shoulder with Rosemary & Garlic

This lamb shoulder is covered and slow roasted with moisture in the bottom of the pan which assures beautiful, juicy lamb, while the rosemary & garlic and grass fed production mean the flavours will have you back in the kitchen sneaking morsels from the carving board. This style of slow roasting means it’s not crucial to get the cooking time spot-on chasing that just-right level of pinkness of the lamb meat; the lamb cooks through, with the covered baking still assuring the juiciest and most tender of lamb. I don’t serve a gravy with this but merely enjoy the lovely flavour of the grass fed lamb with the salt, pepper, rosemary and garlic.

Ingredients

  • 2kg Conscious Farmer Lamb Shoulder, bone in.
  • olive oil
  • Salt
  • Cracked black pepper
  • 1 onion
  • 4 garlic cloves
  • 2-3 long rosemary stalks
  • 1 cup water
  • Refer to my Spiced Root Vegetables recipe for accompanying winter vegetables to serve alongside.
  • Green beans, broccoli to serve steamed with lamb.

Method

Preheat oven to 240oC.

Place lamb roast in roasting pan and rub with olive oil, salt and cracked black pepper.

Slice garlic cloves and cut rosemary stalks into inch long pieces.

Take a small sharp knife and carefully push into the lamb to create small slits all over the roast. Push the slices of garlic and rosemary pieces into the openings.

Cut the onion into wedges and arrange around the roast. Pour water into the base of the pan and toss in any extra rosemary pieces. Cover with a lid or tightly with foil, with a piece of protective baking paper between the lamb and the foil.

Turn the oven down to 180oC and place the lamb in the oven. Roast, tightly covered for 3 hours or until meat is tender when parted with a couple of forks.

Whilst the meat is cooking, prepare any vegetables for roasting.  I recently roasted these lovely Spiced Roast Root Vegetables to have alongside the lamb, which is the perfect winter accompaniment.

Turn oven up to 200oC, uncover the lamb and roast for another 25minutes, until crisped. Add a little more water to the pan if needed.

At the same time as uncovering the roast, add the vegetables to the oven (bottom shelf if you have a smaller oven like me).

Remove the lamb after 25 minutes and cover to rest. Move vegetables to the top shelf and keep roasting until crisped or cooked to your liking.

Steam greens right before serving.

Slice the lamb, add to serving plate and spoon over a with small amount of liquid from the pan. Add roast vegetables to a serving bowl and do similar with the steamed greens.  Place on the table for all to help themselves.

Enjoy!

If you’d like to enjoy a slow roasted lamb shoulder this way, you can order one of our grass fed, chemical free lamb hampers here.

Kirrily.