Shoulder is a great alternative to a traditional fatty leg of lamb roast. The shoulder is an often overlooked cut of meat because it tends to be tough, but when you slow cook it, it’s nice and tender. If there was a bone, this meat would be falling-off-the-bone-tender.
An added bonus – due to the unpopularity of the cut, it’s usually much cheaper than a leg or other cuts. I’d suggest cooking up a 2lb+ roast and keeping the leftovers in the fridge for fast leftover meals.
Slow-Cooked Garlic Roasted Lamb
(Makes about 6 servings)
- 2 lb lamb shoulder (boneless is preferred)
- Sea salt
- Freshly ground pepper
- Olive oil
- 1-2 whole bulbs garlic
- 2-3 sprigs rosemary
- White wine (just a splash!)
- 1.5 c chicken stock
- Preheat oven to 450F. Score the skin of the meat about 1 inch apart. Place the roast in a large roasting pan. Sprinkle with sea salt and pepper and drizzle with olive oil.
- Cut the garlic bulb(s) in half and place under the lamb to prop it up. This will serve as a “rack” to allow the fat to drip off the lamb. Poke the rosemary sprigs on top of the lamb, and cover the pan with foil.
- Place the pan in the oven and immediately turn the heat down to 320F. Set the timer for 4 hours and leave alone.
- After 4 hours, remove the foil from the lamb and turn the oven up to 425F. Roast for another 20 minutes so that the skin gets nice and crispy. Take the lamb out of the oven, and place on a platter. Cover with foil and rest for 15 minutes.
- Pour out most of the oil from the pan, and squeeze the cooked garlic cloves out onto the platter. Add a splash of white wine and chicken stock to the remaining drippings and stir well. Let the sauce bubble well, and don’t let it evaporate too much. About 5-6 minutes.
- Pull the lamb apart and drizzle the sauce over it. Serve.
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