Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, slow roasted lamb shoulder. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Slow roasted lamb shoulder is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Slow roasted lamb shoulder is something which I have loved my entire life.

This slow cooked lamb shoulder will be the juiciest, most incredible lamb roast you have ever had! With rosemary and garlic stuffed into incisions, it infuses this lamb roast with the most incredible flavour as well as adding a subtle perfume to the lamb gravy. Skim off any fat from the juices and serve alongside the lamb.

To get started with this particular recipe, we must prepare a few components. You can cook slow roasted lamb shoulder using 15 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Slow roasted lamb shoulder:

1. Take The lamb
2. Get 1 kg rolled lamb shoulder
3. Get 6-8 rosemary stalks (leaves removed)
4. Prepare 3-4 cloves garlic
5. Get 2 tbsp English Mustard
6. Take Olive oil
7. Make ready Seasoning
8. Get The gravy
9. Take 4 white onions, peeled and sliced thickly into rounds
10. Make ready 8-10 garlic cloves, whole, unpeeled
11. Make ready Drizzle of balsamic vinegar
12. Make ready Salt and pepper
13. Get 200 ml water
14. Get Tbsp plain flour
15. Get Splash red wine

I love that you can plonk it in the oven early in the morning, and forget about it for four hours. It emerges moist and so tender it just falls off the bone. No need to slice it, just pull it apart with two forks. To make his outstanding, falling-apart-tender lamb shoulder, Peter Hoffman, chef at NYC's Back Forty and Back Forty West, coats it with spicy harissa.

Instructions to make Slow roasted lamb shoulder:

1. Preheat over to 200 degrees. Then slash the lamb all over, to create little pockets for flavour.
2. Add the rosemary leaves and 3/4 cloves of garlic to a pestal and mortar and bash into a pulp. Add 2tbsp olive oil and the English mustard and combine to make a thick paste. Season well.
3. Rub the paste into the lamb, ensuring it gets into all of the slashes.
4. Peel and thickly slice the onions and add to a deep baking tray, with the remaining garlic cloves, any remaining rosemary sprigs, a drizzle of balsamic vinegar and 200ml boiling water. Place the lamb on top.
5. Roast in the oven for 20 minutes at 200 degrees C.
6. Remove from the oven and cover the tray in 2 layers of kitchen foil. At the same time, reduce the oven temperature to 160 degrees C.
7. Return the lamb to the oven and cook for 4 hours.
8. Remove from the oven, transfer the meat to a plate and cover again with tin foil to rest.
9. Meanwhile make the gravy by discarding the garlic skins and rosemary stalks from the roasting tray, skimming off any fat from the lamb and returning the tray to the hob, over a high heat, mixing the contents well.
10. Stir in the flour and cook for two minutes. Then add a good splash of wine, along with 300 ml of boiling water and cook on a low heat for 15 minutes, stirring regularly to break down any lumps, until it thickens.
11. Meanwhile, remove the lamb from the foil and shred using two forks. Serve with potatoes and green veg, or anything else you fancy.

You can serve this Slow Roasted Lamb Shoulder as a normal roast, with roast potatoes, vegetables and use the cooking juices (drained of fat) as gravy. What temperature to slow roast lamb shoulder? Slow Roasted lamb shoulder for christmas dinner. This incredible slow-roasted shoulder of Welsh Lamb is cooked with the veggies - all in the same pan! Served with an easy cider gravy this succulent lamb is a real crowd-pleaser.

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