Slow Roasted Rolled Lamb Shoulder
A rolled lamb shoulder doesn’t have any bones throughout the middle so makes it a delicious slow roasted option that doesn’t take quite as long as a bone-in lamb shoulder.
During the summer months, we keep the shank on which gives you a little extra meat and lots of flavour.
Slow roasting is a great way to get dinner organised early in the day. Just five minutes of preparation and then the rest of the magic is done in the oven.
Ingredients:
- Easy Carve Rolled Lamb Shoulder
- Italian Herbs, Garlic, Salt & Pepper
- 2 cups of water
Method:
- Remove your lamb shoulder from the packaging and place into your roasting dish.
- Add the two cups of water around the bottom of the lamb (this creates a steam bath in the first hour of cooking)
- Sprinkle your lamb shoulder with your spice mix, crushed garlic plus salt and pepper.
- Cover with foil. Make sure the edges are sealed up tight.
- Cook at 150 degrees for 3.5 hours.
- Place your favourite vegies in a baking tracy and add to oven with about an hour to go.
- Remove foil and bake for a further 15 to 20 minutes until the top is nicely browned.
- Place lamb on your chopping board and allow to rest for 5 mins.
- Cut any string off the lamb and slice.
- Serve with roasted vegies and enjoy.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!
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